Curried Chicken-Coconut Soup

Authentic Curried Chicken-Coconut Soup Recipe from Thailand

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Curried Chicken-Coconut Soup is a flavorful and comforting dish that combines the rich flavors of coconut milk, curry powder, and fresh herbs with tender chicken and nutritious spinach. This soup is perfect for a cozy night in or for entertaining guests with its exotic and aromatic ingredients.

History

This recipe is inspired by traditional Thai and Indian cuisine, where the combination of curry spices and coconut milk is a common flavor profile. The addition of lemongrass and ginger adds a fresh and zesty twist to the dish, making it a unique and delicious soup that is sure to impress.

Ingredients

3 cups low-salt chicken broth
1 x 13.5 oz (383 g) can unsweetened coconut milk
0.75 cup chopped green onions
2.5 tbsp curry powder
1.5 tbsp minced fresh lemongrass (from about 4 stalks)
1 tbsp minced peeled fresh ginger
4 large chicken thighs with bones (about 1.5 lb (680 g))
1 x 6 oz (170 g) package baby spinach leaves
3 tbsp fresh lime juice
0.25 cup chopped fresh cilantro
lime wedges
special equipment: pressure cooker

How to prepare

Combine the first 6 ingredients in a 6- to 8 qt (7.57 liter) pressure cooker.
Remove the skin from the chicken and add the chicken to the cooker.
Lock the lid in place.
Bring it to high pressure over high heat.
Cook for 8 minutes, adjusting the heat as necessary to maintain high pressure.
Remove it from the heat.
Let the pressure come down naturally for 8 minutes.
Quickly release any remaining pressure.
Slowly release the lid, standing back and allowing the steam to escape.
Transfer the chicken to a work surface and let it cool briefly.
Remove the bones.
Cut the chicken into 0.5-inch cubes.
Return the chicken to the soup and add the spinach.
Simmer until the spinach wilts, about 1 minute.
Add lime juice.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and sprinkle with cilantro.
Serve, passing lime wedges separately.

Variations

For a vegetarian version, you can substitute the chicken with tofu or chickpeas.
Add diced vegetables such as bell peppers, carrots, or zucchini for extra texture and flavor.
Experiment with different curry powders or pastes to create a unique and personalized version of the soup.

References

↑ Available at Asian markets and in the produce section of some supermarkets.

Cooking Tips & Tricks

Be sure to remove the skin from the chicken thighs before adding them to the pressure cooker to reduce the fat content of the soup.

- Adjust the amount of curry powder to suit your taste preferences – you can add more for a spicier soup or less for a milder flavor.

- For a creamier soup, you can blend a portion of the soup in a blender before adding the chicken and spinach back in.

- Garnish the soup with fresh cilantro and a squeeze of lime juice for a burst of freshness and flavor.

Serving Suggestions

Serve the Curried Chicken-Coconut Soup with steamed rice or crusty bread for a complete and satisfying meal.

Cooking Techniques

The use of a pressure cooker in this recipe helps to infuse the flavors of the spices and herbs into the soup quickly and efficiently. The high pressure also helps to tenderize the chicken and create a rich and flavorful broth.

Ingredient Substitutions

If you don't have lemongrass, you can substitute it with a tablespoon of grated lemon zest for a similar citrusy flavor. You can also use boneless, skinless chicken thighs or chicken breast instead of bone-in thighs.

Make Ahead Tips

You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stovetop before serving and add the fresh spinach and lime juice at the last minute.

Presentation Ideas

Garnish the Curried Chicken-Coconut Soup with a swirl of coconut milk, a sprinkle of toasted coconut flakes, and a few slices of red chili for a vibrant and eye-catching presentation.

Pairing Recommendations

Pair the Curried Chicken-Coconut Soup with a crisp and refreshing white wine such as a Riesling or Sauvignon Blanc. For a non-alcoholic option, try serving it with a glass of iced green tea or coconut water.

Storage and Reheating Instructions

Store any leftover Curried Chicken-Coconut Soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring occasionally until heated through. Add a splash of water or broth if the soup has thickened.

Nutrition Information

Calories per serving

Each serving of Curried Chicken-Coconut Soup contains approximately 350 calories.

Carbohydrates

Each serving of Curried Chicken-Coconut Soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of Curried Chicken-Coconut Soup contains approximately 20 grams of fats.

Proteins

Each serving of Curried Chicken-Coconut Soup contains approximately 25 grams of proteins.

Vitamins and minerals

Curried Chicken-Coconut Soup is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains coconut milk and chicken, which may be allergens for some individuals. Please check for any allergies before consuming.

Summary

Curried Chicken-Coconut Soup is a nutritious and balanced meal that provides a good source of proteins, healthy fats, and essential vitamins and minerals.

Summary

Curried Chicken-Coconut Soup is a delicious and nutritious dish that is easy to prepare and full of exotic flavors. With the perfect balance of spices, herbs, and creamy coconut milk, this soup is sure to become a favorite in your recipe collection. Enjoy it on its own or paired with your favorite side dishes for a satisfying and comforting meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Curried Chicken-Coconut Soup. It was a crisp autumn day, and I was visiting my dear friend, Mrs. Patel, who had invited me over for lunch. As I entered her cozy kitchen, the aroma of spices and herbs filled the air, making my mouth water in anticipation.

Mrs. Patel greeted me with a warm smile and handed me a steaming bowl of soup. "Try this," she said, her eyes twinkling with excitement. "It's my own recipe for Curried Chicken-Coconut Soup. I think you'll love it."

I took a sip of the soup and was immediately transported to a world of flavors and textures that I had never experienced before. The rich coconut milk blended perfectly with the spicy curry powder, creating a symphony of tastes that danced on my tongue. Tender pieces of chicken and vegetables added depth and substance to the dish, making it a truly satisfying meal.

As I savored each spoonful, Mrs. Patel told me the story of how she had learned to make the soup. She had grown up in India, where her mother had taught her the art of cooking traditional dishes using fresh ingredients and aromatic spices. When she moved to the United States with her husband many years ago, she had brought her culinary skills with her, adapting them to suit the local palate.

Over the years, Mrs. Patel had experimented with different recipes and techniques, honing her craft and creating new dishes that combined the flavors of her homeland with those of her adopted country. The Curried Chicken-Coconut Soup was one such creation, born out of a desire to preserve her cultural heritage while embracing new culinary adventures.

Inspired by Mrs. Patel's story, I asked her for the recipe so that I could try making the soup myself. She graciously agreed, writing down the ingredients and instructions on a piece of paper for me to take home. I thanked her profusely and promised to report back on my progress.

Back in my own kitchen, I gathered the ingredients for the soup and set to work following Mrs. Patel's detailed instructions. I chopped onions, garlic, and ginger, sautéed them in a pot with curry powder and turmeric, and added diced chicken, carrots, and potatoes. I poured in the coconut milk and chicken broth, letting the soup simmer gently on the stove until the flavors melded together in perfect harmony.

When the soup was ready, I ladled it into bowls and garnished it with fresh cilantro and a squeeze of lime. As I took my first bite, I was filled with a sense of pride and accomplishment. The soup tasted just like Mrs. Patel's, transporting me back to her kitchen and the magical moment when I first discovered this delicious dish.

Since then, I have made Curried Chicken-Coconut Soup many times, each batch a little different from the last as I tweak the seasonings and ingredients to suit my own taste. But the essence of the recipe remains the same, a testament to the enduring power of tradition and the joy of sharing food with loved ones.

As I sit down to enjoy a bowl of soup with my family, I am grateful for the gift of Mrs. Patel's recipe and the memories it evokes. It is a reminder of the importance of preserving our culinary heritage and passing it down through the generations, ensuring that the flavors and traditions of the past continue to enrich our lives in the present.

And so, with each spoonful of Curried Chicken-Coconut Soup, I am reminded of the sense of wonder I felt when I first tasted this dish, and the journey of discovery that has brought me to this moment. I am grateful for the lessons learned and the friendships forged through food, and I look forward to many more delicious adventures in the kitchen.