Words cannot describe the love I have for this soup. A soup so good and so flavorful that I seriously considered whipping up another batch. If only I had another can of coconut milk on hand...However, I can definitely see myself making this soup again, which would be two weeks in a row. It is that good.
Coming from someone who knows next to nothing about Thai food, I can quite possibly say I am completely converted to it if it tastes anything like this soup. This soup is sweet from the coconut milk, has a perfect curry spice and is downright delicious. Again, I could go on and ON. My advice to you is to at least try it, even if you're not a big curry fan because I would be completely surprised if you didn't like it. Just saying.
Thai Coconut Curry Soup
Adapted from: Let’s Dish
1-2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups chicken broth
1 tsp. curry powder, plus more for seasoning chicken
1 Tbsp. brown sugar
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
Dash of cayenne pepper
1 (12 oz.) can coconut milk
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1 1/2-2 cups cooked white rice
Optional toppings: chopped fresh cilantro, lime wedges
1. Season the chicken with curry powder, salt and pepper. Heat a tablespoon of oil in a large pot over medium heat, add the chicken and cook until no longer pink.
2. Add the chicken broth, curry powder, brown sugar, ginger, salt, pepper and cayenne. Stir to combine. Turn down heat and let simmer for 20 minutes.
3. Add coconut milk, stir and let heat through about 5 minutes.
4. Just before serving, stir in the cilantro and lime juice.
5. Place cooked white rice in bowls and ladle the soup over top. Stir in desired toppings.
*This recipe can easily be adapted for the slow cooker by adding all of the ingredients except for the cilantro and lime juice into the slow cooker on low for 6-8 hours. Then complete steps 4 and 5.