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Chicken Broth: Thai Inspired Coconut Chicken Curry Soup

Fucking Awesome In a Bowl!

Doesn’t that look like some fucking awesomeness in a bowl? You know what? Totally NOT hard either! Just because a dish comes from the other side of the pond doesn’t mean shit. A few techniques, some quality ingredients, and you are set.

A word of note: There are no grains in this soup, but it was totally fucking awesome though!

Fucking Awesome Thai-Inspired Coconut Chicken Curry Soup

Servings: 3

Ingredients:

    Soup Base
  • 3 chicken thighs (leave the skin on!)
  • 2 tablespoons coconut oil (or ghee, or clarified butter)
  • 1 medium sized onion, peeled, halved then sliced
  • 1 inch ginger, peeled, minced
  • 1 clove garlic, peeled, minced
  • 1 tablespoon Thai Kitchen Yellow Curry Paste
  • 1 package mushrooms, quartered
  • 2 tablespoons rice wine vinegar
  • 2 cups rich, homemade chicken broth
  • 1 can (14 fl oz) full fat, organic coconut milk
  • For the Sachet

  • Cheesecloth with a good length of butcher’s twine. ((optional for the next 2 ingredients)
  • 1 lemongrass stalk, bruised with the back of your knife, then sliced into 1 inch chunks
  • 2 keffir lime leaves
  • Final Garnish:

  • 1 head cauliflower, cut into 1 inch fleurettes
  • 1 red pepper, large dice
  • can (14 fl oz) of baby corn
  • fish sauce, to taste (instead of salt)
  • zest and juice from fresh lime
  • coriander leaves, chopped
  • optional: green chili, sliced

Method:

  1. Melt coconut oil (or ghee, or clarified butter) over medium-high heat in a thick bottomed pot until it is shimmering. Season the chicken legs with salt and pepper; sear them on all sides until they are golden brown. Don’t skip this step, because that is where you are going to get all your flavor from!
  2. Remove the chicken and set it on a plate to rest. Meanwhile, add sliced onions, and mushrooms. Cook, stirring occasionally to break up the bits of browned chicken on the bottom. Cook until the onion is soft, about 5 minutes.
  3. Add ginger, garlic, and curry paste; cook for a minute while stirring to release the oils in the spices. At this point the mixture will turn almost reddish brown, and your family is sure to come around to see what is cooking.
  4. Add chicken broth, vinegar, and coconut milk to the pan. Bring it to a boil, then reduce heat to a simmer. Add the seared chicken legs.
  5. You have a choice at this point. If you want to go the traditional route, then just add in the chopped lemongrass and keffir leaves. The people eating the soup will have to pick them out. Now, that might make for fun discussion at a dinner party, but if you have kids, it is best to put the lemongrass and lime leaves in a sachet with a string. That way you can pull out the sachet before serving the soup, and all will be great. Its up to you!
  6. Cover and simmer for 40 minutes. Lift the lid occasionally and smell the wonderful fragrances coming from the pot. Fight your significant other/kids off with a stick so there will be something left for supper! If you like, you could toss the works into a 350°F oven and go somewhere else – catch up on pre-dinner activities while the kids aren’t watching.
  7. Once 40 minutes have passed, lift out the chicken pieces with a slotted spoon and transfer to a platter. Dump the cauliflower , red pepper, and baby corn into the pot, cover and cook for another 10 minutes. Meanwhile, once the chicken has cooled to the touch, shred the chicken and add it back to the soup. Give the bones to your dog, but make sure your other half is not looking. (Unless you really want to hear about it.)
  8. Okay, so the soup is almost there. Be patient, because the flavor is not quite fucking awesome yet! You may have noticed that I have not said to season with salt. The reason is that your salt comes from the fish sauce. Add it a teaspoon at a time, stir, and check the flavor of the soup. Trust me, a little too much, and you’ve ruined the soup. (And your other half will never want the soup again.) Err on the side of too little.
  9. Next, grate the lime zest into the soup, then squeeze the juice inside. All that is left is to add the coriander leaves, and as much chilies as you want. Ladle the soup out and go to town! Revel in your awesomeness.

There you have it, another awesome soup. Yes, I cussed back there, but this soup deserves it. Try it, and you won’t be able to help yourself!

Comments on this entry are closed.

  • http://vanillasugarblog.com vanillasugarblog

    LOL! Love the title! So true. Rock on with your bad ass self mate.

  • http://welldonechef.com Jason Sandeman

    @vanillasugarblog – thanks Dawn! I think you rock too! I like being more myself on this blog – it lets my voice out a little more. Fun times!

  • http://www.janssushibar.com Jan

    Nom. Nom, nom. Nom nom nom nom nom…

    I will make this, but with green curry paste. ‘Cause I’m hot and all. :P

  • http://welldonechef.com Jason Sandeman

    @Jan – Nice touch! I am sure it will be awesome!

  • Danielle

    I made this last night and it was a huge hit. A bit spicy for my Dad, but he went back for seconds, so it couldn’t have been too bad! After doubling the recipe, there was enough for the six of us, plus lunch for me today. I used the Mae Ploy yellow curry paste, and frozen lemongrass rather than fresh, and it was fantastic. I don’t use coriander/cilantro leaves because we’re not big fans, but I don’t think it lacks any flavour at all. I will be making this again very soon. Thank you so much for the wonderful recipe!

  • http://welldonechef.com Jason Sandeman

    @Danielle – Great! I am glad it was such a hit. Cilantro is a hit/miss herb. Some people love it, others despise it.

  • Nica

    This is an easy and tasty recipe. I found other recipes that uses chicken broth that you might also like at http://www.chickenbrothrecipes.com.

  • http://welldonechef.com Jason Sandeman

    Thank you Nica! Nice resource!