Thai Chicken Coconut Curry Soup

Clock Icon 45 minutes |
Servings: 4-6 |
Prep: 20 minutes |
Cook: 25 minutes

Thai Chicken Coconut Curry Soup

Clock Icon 45 minutes
Servings: 4-6
Prep: 20 minutes
Cook: 25 minutes

Thai Chicken Coconut Curry Soup

Clock Icon 45 minutes
Servings: 4-6
Prep: 20 minutes
Cook: 25 minutes

Ingredients

Ingredients

  • 2 Tbsp (30 ml) canola oil
  • 2 Tbsp (30 ml) minced fresh ginger
  • 1 (1) Peak of the Market shallot, minced
  • 2 (2) cloves garlic, minced
  • 2 Tbsp (30 ml) minced lemon grass (1 stalk, white part only)
  • 2 Tbsp (30 ml) red or Panang Thai curry paste
  • 4 cups (1 L) chicken broth
  • 4 Tbsp (60 ml) fish sauce
  • 2 Tbsp (30 ml) brown sugar
  • 6 (6) lime leaves (or zest of one lime)*
  • 2 cans (875 ml) coconut milk (3 1/2 cups (875 ml) total volume)
  • 1 lb (454 g) boneless, skinless chicken breasts, thinly sliced
  • 12 (12) Shitake mushrooms, stems removed, sliced
  • ½ cup (125 ml) julienned Peak of the Market carrots
  • 12 (12) cherry tomatoes, halved
  • 2 cups (500 ml) baby bok choy, trimmed and cut in half
  • 1 cup (250 ml) snow peas
  • 1 (1)  lime juiced
  • ½ cup (125 ml) fresh cilantro leaves
  • crushed peanuts (optional)
  • fresh lime wedges (optional)

Method

  1. Heat the oil in a large pot over medium heat.
  2. Add the ginger and shallot and stir cook 1 minute. Add the garlic, lemongrass and curry paste, and stir cook just long enough to combine. Take care not to burn the garlic.
  3. Slowly pour the chicken broth over the mixture, whisking continually. Stir in the fish sauce, brown sugar, lime leaves, coconut milk and chicken; bring to a boil then reduce heat and simmer for 8 minutes.
  4. Add the mushrooms, tomatoes, carrots, bok choy and snow peas; cook for another 3 minutes. Remove from heat and add the lime juice. Stir to combine.
  5. Ladle soup into bowls and top with fresh cilantro and crushed peanuts. Serve with lime wedges.
  6. * Lime leaves are sold in Asian markets, usually in the frozen section. They don’t need to be thawed before using.  Lime leaves add a uniquely Thai flavour.