Thai Coconut Chicken Soup
Thai Coconut Chicken Soup is an easy way to get classic coconut curry flavor right at home. Mushrooms, chicken and rice noodles make this Thai soup filling and delicious!
The best coconut curry soup I’ve ever had was at this little restaurant in Fernandina Beach, FL. When I tried the surprisingly sweet and spicy soup, I couldn’t stop thinking about it so I decided to make my own. This Thai Coconut Chicken Soup recipe only takes about 30 minutes and it’s an easy way to introduce cooking with Thai flavors at home.
Flavors key to any great Thai Coconut Chicken Soup:
- Curry Paste
- Fish Sauce
- Ginger
- Coconut Milk
- Lime
- Cilantro
Cooking with curry and fish sauce can be a little intimidating because they are BIG, BOLD flavors. This soup has a mild spice level so if you follow the recipe you can’t go wrong. Try it first, then if you need a little more heat, add curry paste to taste. You can also stir in chili sauce or sriracha towards the end of the cooking process.
A “Quick Pickled” Twist
You might not think of pickled jalapeno with Thai soup but trust me on this one. It adds a surprising little zing.. and I like “zing”. The recipe calls for a quick pickle with jalapeno, rice wine vinegar and sugar. You can also use white wine vinegar or apple cider vinegar if that’s what you have on hand. It takes about 2 minutes to toss together and will keep in the fridge for about a week.
Thai Coconut Chicken Soup Tutorial Video
Below is my first ever tutorial video! Give it a second to load and click the play button to watch. Tell me how this first timer did in comment section.
Try the recipe below and let me know what you think. As always, if you make one of my recipes, tag me on instagram at @bluecheesebungalow and I will share on my stories! I love to see what y’all come up with.
Thai Coconut Chicken Soup
Thai Coconut Chicken Soup is an easy way to get classic coconut curry flavor right at home! Mushrooms, chicken and rice noodles make this Thai soup filling and delicious!
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion (diced)
- 1/2 Jalapeno (diced)
- 1 Red bell pepper (diced)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons minced ginger
- 1 cup cooked shredded chicken
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth
- 1 can coconut milk
- 1 dry pint mushrooms
- ¼ cup brown sugar
- 4 ounces rice noodles
- Juice of one lime
- ½ cup roughly chopped cilantro
For Pickled Jalapeno
- 1/2 jalapeno (julienne)
- 2 tablespoons rice wine vinegar
- 1 teaspoon granulated sugar
Instructions
- 1. In a small bowl, combine jalapeno, vinegar and sugar. Set aside.
- 2. Add olive oil to large pot over medium-high heat. Sauté onion, jalapeno and bell pepper until soft (about 4-5 minutes).
- 3. Stir in red curry paste, fish sauce and ginger and sauté until fragrant (about 2 minutes).
- 4. Add chicken, salt and pepper, broth, coconut milk, mushrooms and brown sugar. Stir until well combined and bring to a boil.
- 5. Add rice noodles and boil for 4-6 minutes or until noodles are al dente. Turn off heat.
- 6. Stir in lime juice and cilantro.
- 7. Serve in individual bowls and garnish with pickled jalapeno, cilantro and a lime wedge. Enjoy!
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