Thai Chicken Coconut Soup
We all have at least one version of chicken & rice soup we enjoy. This Thai chicken coconut soup version ups the ante by adding Thai flavors and giving it an Asian flair. It's hearty, with just the right amount of subtle sweet & savory flavor notes, and finished off with a tangy garnish of chopped fresh cilantro leaves.
- 2 tbsp coconut oil
- 1 tbsp prepared Thai curry paste green or red depending on preference
- 1/2 tsp curry powder
- 2 celery stalks diced
- 2-3 carrots peeled and diced
- 1/2 red pepper seeded and diced
- 8 oz button mushrooms thinly sliced
- 1 tsp salt
- 1 1/2 cups basmati rice
- 4 cups chicken broth
- 2 cups chicken breast cooked and shredded
- 1 can coconut milk
- 1/4 cup lime juice
- 1 tbsp sugar
- 1/3 cup fresh cilantro chopped
In a large soup pot, or dutch oven, melt the coconut oil over medium heat. Add the curry paste, stirring to combine evenly.
Add all the vegetables and salt and saute for 8-10 minutes.
Add the rice and cook, stirring constantly, for about 1 minute.
Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 30 minutes to allow rice to fully cook.
Add the cooked chicken, coconut milk, lime juice, sugar and cilantro. Stir well and allow to heat through.
Remove soup from heat, taste and adjust seasoning if necessary with more salt or sugar.
Serve soup sprinkled with more fresh cilantro and a drizzle of Sriarcha sauce, if desired.
Calories: 692kcal | Carbohydrates: 73g | Protein: 27g | Fat: 34g | Saturated Fat: 28g | Cholesterol: 48mg | Sodium: 1574mg | Potassium: 1135mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6264IU | Vitamin C: 47mg | Calcium: 69mg | Iron: 4mg