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Thai Chicken Coconut Soup

  • 2 Tbsp. olive oil
  • 1-2 tsp. Thai red curry paste
  • 5 cups chicken stock
  • 1 can (13oz) coconut milk
  • 6 thin slices of fresh ginger
  • 2 Tbsp. fish sauce
  • ¾ lb. boneless chicken breast
  • 10 oz. baby spinach, sliced into thin shreds
  • 4 oz. shitake or button mushrooms, thinly sliced
  • 3 Tbsp. lime juice
  • 2 Tbsp. cilantro, chopped

Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Turn off heat and add lime juice and cilantro just before serving. Remove and discard the ginger slices before serving.

For a vegetarian option, substitute tofu for the chicken and vegetable stock for the chicken stock.

Soup Topping ideas
  • Thinly sliced green onions
  • Cubes of avocado
  • Wedges of lemon or lime
  • Crispy rice or Chow Mein noodles