Coconut Chicken Thai Soup
This easy chicken and vegetable soup in a slightly sweet, creamy broth makes for a healthy, delicious dinner.
Servings Prep Time
4 10minutes
Cook Time
35minutes
Servings Prep Time
4 10minutes
Cook Time
35minutes
Ingredients
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.)
Recipe 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.