Thai Coconut Curry Chicken Soup is light, comforting and full of flavor. A soothing coconut and red curry soup loaded with chicken, vegetables and is served with scoop of thai jasmine rice and lime wedges. Serves 6 to 8.
In a dutch oven, add olive oil, onion and carrot with a pinch of salt. Heat on medium to medium-low, stirring occasionally until tender. About 10 minutes.
Add garlic, cook 1 minute.
Next add in the diced chicken thighs, stir occasionally until cooked through.
Add in the diced zucchini and yellow squash, stir and cook 5 minutes.
Stir in the curry paste, garlic and onion powder.
Pour in broth, coconut milk and coconut cream. Simmer, uncovered over medium-low heat for 1 hour.
Stir in peas and season with salt to taste.
Ladle soup in bowls and garnish with 1/4 cup scoop of thai jamine rice, green onions and cilantro.
Add a little sambal oelek or sriracha for some spice.