Curried Coconut Chicken Soup

by

Tenina Holder

POSTED December 1, 2019 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

25mins

Calories

754

You will be making this fragrant Thai-inspired soup several times a year, we are sure!

recipe-image

    INGREDIENTS


  • Lemongrass stalk icon
    Lemongrass stalk

    2 (about 24 g)trimmed

  • Chicken breast icon
    Chicken breast

    2 (about 225 g)diced

  • Scallion icon
    Scallion

    2 (about 30 g)sliced

  • Curry paste icon
    Curry paste

    ¼ cup (about 66 g)

  • Ginger icon
    Ginger

    20 g (about 3 ⅝ tablespoons)

  • Cilantro icon
    Cilantro

    4 sprigs

  • Shallot icon
    Shallot

    3 (about 126 g)

  • Coconut cream icon
    Coconut cream

    400 ml (about 520 g)

  • Water icon
    Water

    500 g (about 2 cups)

  • Chicken stock icon
    Chicken stock

    3 tablespoons (about 45 ml)

  • Fish sauce icon
    Fish sauce

    2 tablespoons (about 30 ml)

  • Kaffir lime leaves icon
    Kaffir lime leaves

    3 (about 1 g)

  • Coconut sugar icon
    Coconut sugar

    30 g (about 2 ⅜ tablespoons)

  • Carrot and daikon pickle icon
    Carrot and daikon pickle

    ½ cup (about 152 g)

  • Bean sprouts icon
    Bean sprouts

    as needed

  • Lime icon
    Lime

    as needed

  • Soy sauce icon
    Soy sauce

    as needed

    METHOD


  • 1. Add curry paste, lemongrass stalk, ginger, cilantro and shallot to the TM5 bowl
  • 2. Chop - approx 3 sec, speed 5
  • 3. Sauté - approx 5 min, Varoma, speed 2
  • 4. Then add coconut cream, water, chicken stock, fish sauce, kaffir lime leaves and coconut sugar to the TM5 bowl
  • 5. Cook - approx 10 min, 100°C, reverse speed 2
  • 6. Then add chicken breast to the TM5 bowl
  • 7. Cook - approx 5 min, 100°C, reverse speed 2
  • 8. Transfer content of TM5 bowl to 4 large serving bowls
  • 9. Garnish with carrot and daikon pickle
  • 10. Sprinkle with scallion
  • 11. Garnish with bean sprouts and lime
  • 12. Serve with soy sauce

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