Coconut Chicken Thai Soup

This easy Coconut Chicken Thai Soup in a slightly sweet, creamy broth makes for a healthy, delicious dinner.

In case the holiday weekend confused you, today is Tuesday, not Monday. I know for sure because I thought it was Monday when I was at the mall with my youngest at 2:55 this afternoon and got a call from the school secretary saying she had my oldest in the office. I said, “He has fitness class! I pick him up at 3:40 today.” A moment later she came back to say that class is on Monday. I was like, “Yep. It’s Monday, so he has that class.” That’s when she broke the news that it was in fact Tuesday, which was really unfortunate since I was already 15 minutes late and about 20 minutes away from school. I seem to be forgetting things more and more lately, and I think it’s because I have more and more things to remember. I bought a wall weekly calendar and a purse weekly planner last week. As it turns out, just buying those things hasn’t made me more organized or less forgetful. I need to actually write things down on them and then look at them. That will be my next step. On days like today when I literally can’t even remember what day it is, I’m grateful for super easy recipes like this coconut chicken thai soup. It requires little time or brainpower to get this delicious dinner on the table. It’s loaded with protein and vegetables, and even kids will like the slightly sweet, creamy broth. You can adjust the veggies to suit your family’s taste. I think broccoli would be great, but my husband won’t touch the stuff. I wish you better luck. Let me know how you make it at your house!

Coconut Chicken Thai Soup

★★

2 from 1 review

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This easy chicken and vegetable soup in a slightly sweet, creamy broth makes for a healthy, delicious dinner.

• Total Time: 45 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tsp. olive oil
• 1 small sweet onion
• 8 oz sliced white mushrooms
• 1 red bell pepper cut into short, thin strips
• 1 lb. boneless, skinless chicken breasts
• 32 oz. chicken broth
• 14 oz. can coconut milk
• 2 tbsp. red curry paste green or yellow is fine too
• 2 tbsp. fish sauce
• 1 tbsp. brown sugar
• 1 zucchini sliced into 1/4” thick half circles
• 1/2 c. frozen green peas

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Instructions

1. Heat olive oil in a dutch oven over medium-high heat. Add onion, mushrooms, and bell pepper. Saute for about 3 minutes, and then push to one side of the pan to make room for the chicken.
2. Place chicken breasts in the hot pan, and cook on each side for about 2 minutes just to cook the outside. Pour in chicken broth and coconut milk, and bring to a low boil.
3. Stir in curry paste, fish sauce, and brown sugar. Continue simmering for 15 minutes or until chicken is cooked through.
4. Remove chicken breasts to a cutting board, and add zucchini and peas to the pot. Continue cooking while you shred the chicken with two forks. Roughly chop the shredded chicken with a knife so the pieces aren’t too big.
5. Add the chicken back to the pot and simmer just long enough for the zucchini to cook as much as you’d like. (I like mine to stay pretty firm, so I don’t cook it very long.)

Notes

For a more filling meal, try adding a few ounces of pad thai rice noodles with the zucchini and peas. Allow to boil for 4-5 minutes, and then serve immediately.

• Author: Andi
• Prep Time: 10
• Cook Time: 35
• Category: Main
• Cuisine: Thai

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