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!
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Coconut Chicken Thai Soup
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
- 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
Instructions
- 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.
- 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.
- Stir in curry paste, fish sauce, and brown sugar. Continue simmering for 15 minutes or until chicken is cooked through.
- 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.
- 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.
- Prep Time: 10
- Cook Time: 35
- Category: Main
- Cuisine: Thai
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Deanna says
made this tonight and it was wonderful. Going on rotation. Never cooked with Thia ingredients before and I love the flavours. Wish it was a little more spicy but not sure what more to add to get a sweet/ spicy taste. Thanks for sharing. My husband had seconds.
Andi says
Thanks so much, Deanna! I’m really glad you liked it. To get more sweet/spicy, add more curry paste and brown sugar. Hope that helps :)
Ramona says
Found this recipe on Pinterest and have made it a few times already. It’s awesome! I add in some Kieffer Lime leaves (mostly because I have them). I’ll be making it again tomorrow for my in-laws visit. Thanks for a great recipe!
Andi says
Thanks so much, Ramona! I’m glad you like it too. I’ll have to keep my eye out for those leaves to give it a more authentic taste next time. Have a nice Thanksgiving!
William Sheahan says
Great for the use of curry paste, but… are you insane? Olive oil? Zucchini? Peas? These are NOT Thai ingredients. Are we making Italian food here? And where is the cilantro? That is pretty important in Tom Khaa.
★★
Andi says
Hi, William. I’m a plain old American and didn’t claim that this is an authentic recipe or call it Tom Khaa. I have definitely had zucchini in Thai restaurants here in San Francisco, but maybe I got creative with the peas. As for the olive oil, it’s my standard cooking oil, and I wasn’t using it for flavor. Have you ever seen the blog High Heel Gourmet? She has a lot of beautiful, authentic Thai recipes, and that might be a better fit for your tastes. Thanks!
kathleen @ Brownie and Bites says
The flavors in this sound amazing. I bet your house smelled wonderful while this was simmering.
Andi says
Thanks, Kathleen!
Stephanie @ Sustaining the Powers says
This soup looks like my favorite from a thai restaurant that closed. I can’t wait to try it!
I hear you on forgetting what day it is this week. We forgot to send the mail and forgot the recycling which was a day later. For your organization needs: I set up a Google calendar online for each of us and sync’d them up to my phone so I get pop up alarm reminders at the right time to leave my house for something or go meet my husband. It’s saved me from getting engrossed in a project and forgetting everything.
Andi says
Thanks, Stephanie! We use Google calendars too, but my husband is better than I am at actually using his. I always think I’ll remember things and don’t write them down, so I’ve got to get better about that!
Karen @ The Food Charlatan says
“That will be my next step.” lol Andi. Why can’t buying the calendar solve the problem, dangit?? I’m so sorry that happened to you! The worst. Probably your son forgave you though when you fed him this. Maybe you should consider bringing some to the school secretary too. I’m kidding!! As if you don’t have enough to do :)
Andi says
Fortunately, my son wasn’t upset at all. He knew I was just confused because I told him that morning that he had the class. I think he’s used to his mom being a dingbat! ;)
Arpita@ The Gastronomic Bong says
I love thai food.. and this soup looks incrediblly delicious.. Yumm!!
Andi says
Thank you, Arpita!
Taylor @ Food Faith Fitness says
I LOVE coconut Thai Chicken soup when I go out for Thai food, but have yet to make it at home! Thanks for doing all the hard work for me so I can get to face-planting! ;) Pinned!
Andi says
Thank you, Taylor! Curry paste makes it easy since all the fancy spices are right there in the jar. I usually use light coconut milk, but this time I splurged and used the real deal. So. Good. I’m sure it would be good with light too though! Hope you are having a good week :)