Thai Coconut Curry Chicken Soup
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.
1 tablespoon olive oil 1 medium yellow onion diced 1 medium carrot halved lengthwise and sliced (about 1 cup) 3 cloves garlic minced 1¼ pounds boneless skinless chicken thighs diced 1-inch 1 medium zucchini quartered and sliced 1 medium yellow squashed quartered and sliced 3 tablespoons thai red curry paste 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 quart 4 cups unsalted chicken broth 1 (15 ounce) can coconut milk full fat 1/2 a (15 ounce) can coconut cream 3/4 cup peas 2 cups cooked thai jasmine rice for serving cilantro for garnish sliced green onions for garnish sambal or sriracha for spice
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.
Serving: 1 g | Calories: 248 kcal | Carbohydrates: 27 g | Protein: 9 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Cholesterol: 24 mg | Sodium: 417 mg | Fiber: 3 g | Sugar: 4 g