Thai Coconut Chicken Soup
By America's Test KitchenPublished on March 21, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 teaspoons vegetable oil 3 scallions, white parts minced, green parts sliced thin6 tablespoons minced fresh cilantro 2 tablespoons red curry paste 4 teaspoons fish sauce 4 cups low-sodium chicken broth 3 ½ cups coconut milk 1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into ¼-inch slices1 sweet potato, peeled, quartered, and sliced thin3 tablespoons lime juice (2 limes)
Before You Begin
You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving.
Instructions
- Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro, and curry paste and cook until fragrant, about 1 minute. Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.
- Increase heat to medium-high, add chicken and sweet potato, and cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons fish sauce. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 teaspoons vegetable oil
3 scallions, white parts minced, green parts sliced thin
6 tablespoons minced fresh cilantro
2 tablespoons red curry paste
4 teaspoons fish sauce
4 cups low-sodium chicken broth
3 ½ cups coconut milk
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into ¼-inch slices
1 sweet potato, peeled, quartered, and sliced thin
3 tablespoons lime juice (2 limes)
Ingredients
2 teaspoons vegetable oil
3 scallions, white parts minced, green parts sliced thin
6 tablespoons minced fresh cilantro
2 tablespoons red curry paste
4 teaspoons fish sauce
4 cups low-sodium chicken broth
3 ½ cups coconut milk
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into ¼-inch slices
1 sweet potato, peeled, quartered, and sliced thin
3 tablespoons lime juice (2 limes)
Ingredients
2 teaspoons vegetable oil
3 scallions, white parts minced, green parts sliced thin
6 tablespoons minced fresh cilantro
2 tablespoons red curry paste
4 teaspoons fish sauce
4 cups low-sodium chicken broth
3 ½ cups coconut milk
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into ¼-inch slices
1 sweet potato, peeled, quartered, and sliced thin
3 tablespoons lime juice (2 limes)
Why This Recipe Works
Quickly frying scallion whites, cilantro, and red curry paste is a fast route to a flavorful soup base.
Before You Begin
You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving.
Instructions
- Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro, and curry paste and cook until fragrant, about 1 minute. Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.
- Increase heat to medium-high, add chicken and sweet potato, and cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons fish sauce. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments