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–+ servings

Coconut Curry Soup with Chicken

Rich, flavorful, spicy, filling ... What more is needed ?
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Asian, Japanese, Korean, Thai
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tbsp Vegetable Oil
  • 2 tbsp Ginger Paste
  • 2 tbsp Minced Garlic
  • 1 block Japanese curry sauce
  • 4 cups Chicken Stock
  • 3 ea Chicken Thighs Boneless, skinless, 3/4" chunks
  • 1 Can Coconut Milk
  • 1 ea Yellow Onion Medium, peeled, diced
  • 1 tbsp Chili Oil Or chili crisp
  • 1 tsp Red wine vinegar
  • 1 tbsp Brown Sugar Light
  • 2 packages Ramen Noodles Optional
  • 2 tbsp Soy Sauce
  • 2 tbsp Sesame oil

Method
 

  1. Heat the oil in a large pot over medium heat
  2. Add onion and cook until soft / translucent
  3. Add ginger and garlic, chili oil / crisp cook until fragrant, ~ 60 Sec
  4. Add chicken and sear well, looking for mostly white, with some red
  5. Add Soy, sesame oil, stir to coat
  6. Add chicken stock, curry block, vinegar, sugar, cover simmer for 10 minutes
  7. Add noodles, (if used), simmer an additional 5 minutes, chicken should be cooked through
  8. Add coconut milk, bring back to a simmer.
  9. Season, taste and balance flavor

Nutrition

Calories: 550kcalCarbohydrates: 44gProtein: 13gFat: 37gSaturated Fat: 25gCholesterol: 8mgSodium: 1226mgPotassium: 568mgFiber: 1gSugar: 7gVitamin A: 39IUVitamin C: 4mgCalcium: 50mgIron: 5mg

Notes

A fairly quick and small yield dish.
Protein can be swapped, maybe prawns, (adjust cooking time), or tofu, (adjust cooking time), or mushrooms, (sear / sweat down with the onion)
The stock can be swapped with veggies or mushroom to make a vegan dish of this.
I've used  Japanese curry sauce block here, primarily because I have it, and I do like the taste, one can use a thai curry paste in place of this. 
I'd serve with lime wedges, a sprinkle of cilantro, or sliced scallions

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