THAI COCONUT CHICKEN SOUP

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

ingredients

  • 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
  • Salt
  • 1/2 cup fresh cilantro leaves

directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove lid and stir in the coconut milk and chicken.  Simmer for 5 minutes.
  5. Turn off heat.  Add lime juice and salt to taste.
  6. Sprinkle cilantro leaves over pot just before serving.

ENJOY!

2 thoughts on “THAI COCONUT CHICKEN SOUP

  1. Wendy, you are amazing. Soup looks great. I won’t find it in my Indredients or Less Cookbook.😊😊
    Love your sharing so many great entertaining ideas.

    Like

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