I have made this 3 times already before posting this. I absolutely love thai food- even if you have never had it, or aren’t sure you will like it: you will definitely love this recipe. The depth of the flavor is absolutely ridiculous. My whole family went nuts over this meal and I can’t wait to make it again. It’s perfect for these chilly winter nights!
I promise this will be your new favorite recipe.
I based my recipe off this one. I couldn’t find some of his ingredients in my local grocery store or even a health food store I frequent, but it still came out amazing.
Thai Coconut Curry Soup
- 2 cans (14 ounce) coconut milk
- 1 tablespoon (or more) of thai curry paste
- tender stems of 1 bunch of cilantro plus leaves
- 2 chicken breasts, thinly sliced (or cut into cubes)
- 2 cups chicken broth
- 1 carrot, shredded
- 2 tablespoons fish sauce
- zest and juice of 2 limes
- about 1 teaspoon grated fresh ginger
- handful of bean sprouts
- 8 ounce package rice noodles
- 2-3 green onions, sliced
- salt or liquid/coconut aminos for “dressing”
- Scoop the thick cream off the top of one of the cans of coconut milk and into a large pot over medium-high heat. Melt the cream, then add the curry paste and stir until it begins to cook. Add the cilantro roots and chicken. Saute until the chicken is cooked through- about 5 minutes. Add the rest of the contents of the coconut milk as well as the other can along with chicken broth, carrot, fish sauce, lime zest and juice, ginger. Bring to a boil, then simmer for at least 20 minutes.
- Stir in the bean sprouts. Add the rice noodles directly into the soup- make sure they’re all covered and pushed down. Turn off the heat and allow the noodles to soften- about 5 minutes.
- Stir in most of the cilantro leaves. Taste and season with more salt as needed. Ladle into large bowls and garnish with green onions, cilantro and a little squirt of liquid aminos. Enjoy!