I found this recipe in The America’s Test Kitchen Family Cookbook, Heavy Duty Revised Edition. Executing this dish requires only basic cooking skills and yet delivers complex flavors. That’s a win when trying to create a homemade meal for a crowd on a busy weeknight.
I made two pots for our community dinner last Thursday. The aromatic broth with shredded chicken was rich and savory, but it lacked the satisfying bite of a main dish meal. So I made it again on Monday night – adding quartered baby potatoes, slices of fresh red bell pepper, and chunks of bright orange carrots – and it was delish!
I hope you have the opportunity to make a pot for your people sometime soon.
THAI COCONUT CHICKEN SOUP, serves 8
- 1 tablespoon vegetable oil
- 2 tablespoons grated ginger
- 2 tablespoons Thai red curry paste (found in the Asian section of most grocery stores, use more or less to taste)
- 6 cups low-sodium chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon brown sugar
- 12 ounces baby potatoes, scrubbed and quartered
- 1 red bell pepper, sliced, seeds and stem removed
- 2 large carrots, diced
- 2-14 ounce cans coconut milk (do not purchase “Cream of Coconut”, which is a much sweeter product and will not work in this recipe)
- 1 rotisserie chicken, shredded, skin and bones removed
- 3 tablespoons fresh lime juice
- 1/2 cup fresh cilantro leaves
- Heat oil in a large Dutch oven or stock pot over medium heat until shimmering. Stir in the ginger and curry paste and cook for one minute.
- Add 1/2 cup of the broth, stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, soy sauce, and the brown sugar. Bring to a simmer.
- Add the baby potatoes, bell peppers, and carrots. Stir to combine and then simmer, partially covered for 20 minutes, or until potatoes are easily pricked with a fork.
- Remove lid and stir in the coconut milk and chicken. Simmer for 5 minutes.
- Turn off heat. Add lime juice and salt to taste.
- Sprinkle cilantro leaves over pot just before serving.