Thai Coconut Soup

Thai Coconut Soup!

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Thai Coconut Soup

I am a HUGE soup fanatic!  The thing is, I’m not a huge fan of chicken soups.  I guess they remind me of being sick.  Anyway, when it comes to chicken soup, this is how I roll.  Thai Coconut Soup or “Tom Ka.”  I always order this when I go to a Thai restaurant, so this is my make at home version.  It is very soothing on a cold day!

If you don’t normally cook Asian food, a few of the ingredients in this recipe may seem strange, but the ethnic aisle in most grocery stores will usually have these ingredients.  If they don’t, a trip to an Asian food market is always a delightful adventure!

Thai Coconut Soup
 
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Delightfully creamy with just a little spice, this soup is sure to brighten your day!
Ingredients
  • 2 tbsp coconut or sesame oil
  • 2 Boneless Skinless Chicken breasts (or some leftover chicken chunks)
  • 1 medium onion, cut in half and sliced
  • 1 small package mushrooms, sliced
  • 1 clove garlic
  • 6 cups chicken broth
  • 1 can coconut milk
  • 3 tsp red curry paste - yes, this is a tbsp, but my tablespoon won't fit in my jar! 😉
  • 2 tbsp fish sauce
  • 3 tbsp sugar
  • ½ lime or lemon
  • 1 tsp Sriracha sauce (or hot sauce)
  • Cilantro and chili oil for garnish (optional)
Instructions
  1. Heat oil in skillet.
  2. Add chicken and saute until just cooked through. You are going for "cooked" not "browned."
  3. Throw in your onion and mushrooms and cook until onions are translucent.
  4. Add the garlic and stir just a second.
  5. Then add the broth, coconut milk, curry, fish sauce, sugar, lime and Sriracha.
  6. Bring to a boil and simmer for 10 minutes.
  7. Dip into bowls and garnish with cilantro and chili oil if desired.
Notes
Enjoy this soup by itself or with your favorite Asian dishes. The leftovers reheat very well!
Nutrition Information
Calories: 1613 Fat: 115g Saturated fat: 78g Unsaturated fat: 30g Carbohydrates: 73g Sugar: 49g Sodium: 6592mg Fiber: 4g Protein: 85g Cholesterol: 146mg
I often find that this is a great soup to make the day after we eat one of our broiler chickens.  We can pick off the remaining meat and boil the carcass, making this soup even healthier and more frugal!  Healthy and frugal are always good in my book!  (This would also be a GREAT place to use chicken foot broth!)

So what is your favorite soup when you don’t feel well?

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3 thoughts on “Thai Coconut Soup!”

  1. Marigene

    I don’t care for chicken soups, either…this one sounds delicious with some ingredients I hadn’t thought to put together…sriracha, fish sauce and red curry paste. I use all of them but have never put them in the same dish. I ♥ red curry paste with shrimp. Thanks for sharing, Heather.

  2. Pingback: 21 Spectacular Soup Recipes for Cold Nights - Green Eggs & Goats

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