How to Make Thai Chicken Coconut Curry Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, and chicken thighs are more affordable.

Heat a pot over medium heat and add a little canola oil.

Add 1 shallot to the pot and stir.

Add 2 tablespoons of fresh chopped ginger and cook for about a minute.

Stir in 2 tablespoons of Penang Thai red curry paste and mix well.

Add 2 tablespoons of chopped lemongrass and 2 cloves of garlic, stirring to combine without burning the garlic.

Stir in 4 cups of chicken stock and 2 tablespoons of brown sugar.

Add 4 tablespoons of fish sauce and 6 kaffir lime leaves to the pot.

Add 1 pound of thinly sliced skinless boneless chicken breasts and stir.

Pour in 2 cans of coconut milk and mix well.

Add 2 cups of baby bok choy, 12 shiitake mushrooms (stems removed), 1/2 cup of julienned carrots, 12 cherry tomatoes, and 1 cup of snow peas.

Simmer for about 8 minutes until the chicken is fully cooked.

After 8 minutes, add the juice of 1 lime and stir to combine.

Ladle the soup into bowls and top with fresh cilantro and chopped peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens