Curry Coconut Chicken Soup


  • 1/4 cup vegetable oil
  • 1 medium onion, chopped
  • 1 Tbsp. green curry paste
  • 1 Tbsp. red curry paste
  • 3 whole cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 ea. yellow bell pepper, diced
  • 4 ozs. fresh shiitake mushrooms, stems removed, thinly sliced
  • 8 cups reduced sodium chicken broth
  • 6 ea. boneless, skinless chicken thighs
  • 2 cans (14 ozs.) coconut milk
  • 1 Tbsp. curry powder
  • 3 Tbsp. brown sugar
  • 1/4 tsp. crushed red pepper flakes
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 ea. serrano peppers, thinly sliced
  • 1/2 cup frozen edamame
  • 1/2 cup sunflower or bean sprouts
  • 1/4 cup chiffonade of fresh basil leaves
  • 2 Tbsp. fresh mint leaves
  • 4 ozs. fresh enoki mushrooms, optional
  • 1 ea. lime, cut into wedges


  1. In a large stock pot or dutch oven, salute onion, curry paste, garlic, ginger, bell pepper, and shiitake mushrooms in oil over medium heat until softened.
  2. Add chicken broth and bring to a simmer. Add chicken thighs. Simmer on low for 15-20 minutes or until chicken is cooked through.
  3. Remove chicken with a pair of tongs, and set aside until cool enough to handle. Pull chicken into pieces, and set aside.
  4. Add coconut milk, curry powder, brown sugar and red pepper flakes to soup.
  5. Simmer until coconut milk has melted completely.
  6. Add chicken back to soup and simmer for 15 minutes.
  7. Ladle into bowls, and serve.
  8. For garnish: Top with chopped green onions, cilantro, serrano pepper slices, edamame, sunflower sprouts, basil, mint, enoki mushrooms and a one wedge of lime squeezed over the top.

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