Thursday, March 18, 2010

Thai Coconut Chicken Soup

This is a simple and quick soup to pull together.  You just need a couple of interesting ingredients in your pantry (namely Thai curry paste and coconut milk), and you can whip this up in no time!  It also just happens to be yet another great way to use up some leftover roast chicken.

I made home-made stock in my slow cooker and used a good amount of it for this soup.  You can, of course, use the stock in a box - it's what I use for most of my soups, and it does just fine!  The result, whether you use home made or store-bought stock, is a slightly spicy, exotically flavorful broth with some tasty chicken and veggies floating throughout.  And I discovered to my great delight that it is extra delicious the next day!  So definitely make more than you can eat in one sitting, as the leftovers are even better.

It's light, it's healthy, it's good.

Thai Coconut Chicken Soup
serves 4


2 teaspoons canola oil
2 tablespoons Thai green curry paste
3 cups chicken stock
one 14 oz. can of lite coconut milk (unsweetened)
juice of 2 limes
2 tablespoons crushed lemongrass
2 teaspoons grated fresh ginger
pinch red pepper flakes
2 scallions, thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cups cubed/chopped cooked chicken
salt to taste


1.  In a soup pot over medium heat, heat the oil.  When it's hot, add the curry paste.  Stir and cook until fragrant.  Add the chicken stock, coconut milk, lime juice, lemongrass, ginger, and red pepper flakes.  Bring to a gentle boil, then reduce to a simmer.  Let simmer for about 5 minutes.

2.  Stir in the scallions, bell pepper, and chicken and continue to simmer for 5 more minutes, or until chicken is heated through.  Salt to taste and serve.



  1. Goodness! That was a quick recipe to read. So glad it was great on the second day too ........ :-)

  2. Sounds like an awesome flavor combination!