Thai Coconut Curry Soup
What's not to love about this Thai Coconut Curry Soup? It's a little sweet, a little spicy, and a lot delicious. Exactly what you need after a day of work.
Ingredients
- 2 cups Cubed Chicken Thighs
- 1 med Onion, peeled and sliced
- 1 med Carrot, peeled and sliced
- 1 Celery Stalk, sliced
- 1 bunch Green Onions, Whites and Greens Separate and Sliced
- 2 cloves Garlic, Chopped
- 1 tablespoon Grated Ginger
- ¼ cup Thai Red Curry paste
- 2 cups Chicken Stock or Water
- 1 can Coconut Milk
- 1 teaspoon Fish Sauce
- 1 tablespoon Sugar
- 1 teaspoon Kosher Salt
- 1 Jalapeno, sliced
- ¼ cup Chopped Cilantro
- 1 cup Thinly Sliced Nappa Cabbage or Bean Sprouts
- 1 Lime, juiced
- 1 tablespoon Canola Oil
- 1 teaspoon Sesame Oil
Instructions
- Heat a large pot over medium-high heat. Add in the canola oil, sesame oil, and the chicken thighs. Cook the chicken until it is brown on all sides, about 6-7 minutes.
- Add in the onion, green onion whites, celery, carrot, and garlic. Cook until the onions start to soften, about 5 minutes.
- Add in the ginger, and curry paste and cook, stirring for 2 minutes.
- Next, add in the fish sauce, sugar, salt and water. Bring the soup to a boil then turn the heat to low. Simmer the soup for 5 minutes.
- Add in the cabbage, cilantro, green onion tops, and the coconut milk. Simmer the soup for another 3-4 minutes then add in the lime just, taste and adjust the seasoning as needed and serve.