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Easy Chicken Coconut Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 20 min
- Yield
- 4.00 serving(s)
Categories
- Soup
Cuisine
- Thai-inspired
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Chicken Coconut Soup brings together 14 fluid ounces coconut milk, 2 cups chicken broth, 1 tablespoon red curry paste in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 14 fluid ounces coconut milk
- 2 cups chicken broth
- 1 tablespoon red curry paste
- 2 teaspoons lemongrass
- 1/2 teaspoon minced ginger
- 1 teaspoon garlic, minced
- 1 lb chicken
- 1 tablespoon coconut oil
- 1/2 cup mushroom
- 1/2 cup green peas
- 1 bunch mung bean noodles
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Instructions
Mix the first five ingredients and slowly heat. Add the mushrooms and peas and any other veggies you like.
Meanwhile, heat the coconut oil in a frying pan and add the chicken. I usually cube it first and then cook it, but you can cook it first and slice it onto the soup instead.
Once the meat is browned, add it to the soup and then add in the bean noodles. Once the noodles are ready, the soup is ready.
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