THAI CHICKEN COCONUT SOUP

Get ready to experience bold, vibrant flavors with this delicious Thai Chicken Coconut Soup! It's packed with the perfect balance of savory green curry, creamy coconut milk, and tangy lime juice. Tender slices of chicken and colorful red bell peppers float among rice noodles, creating a bowl full of comfort. This Thai-inspired dish is easy enough for a weeknight dinner but brings restaurant-quality flavors to your kitchen.

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"I personally tried this and was amazed at all the different flavors this soup had. 10/10 would recommend to anyone who likes Thai food, chicken and soup!" - Jeremy Coleman

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Whether you're craving something warming on a chilly day or looking to spice up your regular dinner routine, this Thai Chicken Coconut Soup is a must-try. Plus, it's customizable with extra fish sauce and lime juice to suit your taste buds!

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Green Curry Paste: This Thai essential is the heart of this soup, bringing together a complex mix of green chilies, garlic, lemongrass, and spices. It provides a deep flavor with just the right amount of heat. You can find it in most grocery stores, but for a more authentic touch, try picking up a jar from your local Asian market. If you're sensitive to spice, you can reduce the amount to tailor the heat level to your liking.

Coconut Milk: The creamy texture and sweet, rich flavor of coconut milk help balance out the spice of the curry paste. Look for full-fat coconut milk to create a silky, luxurious broth that ties the whole dish together.

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Recipe Origin:

Inspired by the comforting soups found in Thai cuisine, this recipe is a perfect blend of Thai flavors and simple cooking techniques. Thai soups like Tom Kha Gai (coconut chicken soup) often use fragrant herbs, creamy coconut milk, and bright citrus to create layered flavors. We've taken the essence of these soups and made it approachable with easily available ingredients and straightforward instructions, making it a perfect weeknight dinner. The use of green curry paste also nods to the popular Gaeng Kiew Wan, or green curry, incorporating its aromatic and bold taste.

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Helpful Tips, Serving Suggestions, and Storage Advice:

• Storage: This soup keeps well in the fridge for up to three days. The noodles may absorb some of the liquid, so you might want to add a little more chicken broth when reheating.

• Serving Suggestions: Serve with extra lime wedges on the side for a zesty kick or a sprinkle of chopped peanuts for added crunch.

• Spice Level: Adjust the heat level by increasing or decreasing the green curry paste or by adding a touch of sriracha at the end.

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Why This Recipe is the Best:

• Quick & Easy: You can have this delicious soup on the table in just 30 minutes, making it perfect for busy weeknights.

• Customizable: Adjust the spice level, the amount of lime juice, and fish sauce to make this soup perfectly suited to your taste.

• Balanced Flavors: The combination of coconut milk, lime, and curry paste brings a harmony of sweet, sour, spicy, and savory that keeps you coming back for more.

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Ingredients:

• 1 Tbs vegetable oil

• 1 onion, thinly sliced

• 2 cloves garlic, minced

• 2 Tbs green curry paste

• 6 cups chicken broth

• 1 (13.5 oz) can coconut milk

• 1 Tbs fish sauce, plus more to taste

• 2 red bell peppers, thinly sliced

• 4 ounces thin rice noodles, broken into pieces

• 2 small boneless, skinless chicken breasts (about 1 lb), very thinly sliced crosswise

• 1 lime, zested and juiced, plus more to taste

• 1 cup roughly chopped fresh cilantro

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add garlic and green curry paste, cooking for another 1-2 minutes while stirring constantly.

2. Pour in chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.

3. Add bell peppers and noodles, simmer uncovered for about 3 minutes until noodles are al dente. Stir in chicken slices and cook for an additional 3 minutes until chicken is just cooked through.

4. Stir in lime juice and cilantro, then taste and adjust seasoning with more fish sauce or lime juice if desired.

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