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In my kitchen today I'm taking you on a Thai adventure with my chicken soup delicately flavored with coconut milk and curry. It's a dish my students can't get enough of and one that brings back memories of my Asian travels. The wonderful smells filling my kitchen promise pure delight, whether you're throwing together a last-minute dinner or hosting friends for a cozy meal.
Why this dish works so well
What really makes me fall for this soup is how it balances creaminess with spice. The chicken stays juicy and soft, the coconut milk adds that smooth richness, and the rice noodles round everything out beautifully. The best part? You can adjust the heat level to suit your taste, making it great even for folks who don't handle spicy food well.
Shopping list
- Olive oil: 1 tablespoon to brown the chicken pieces nicely.
- Chicken: 3 good-sized breasts cut into even cubes.
- Garlic: 2 cloves that add amazing aroma.
- Red bell pepper: 1 nice one for sweetness and color.
- Onion: 1 piece, the foundation of any good soup.
- Red curry: 2 tablespoons, my little flavor trick.
- Fresh ginger: 1 tablespoon grated for that zing.
- Broth: 6 cups, homemade when I've got time.
- Coconut milk: 1 can for creaminess.
- Rice noodles: 150g, they blend into the soup wonderfully.
- Fish sauce: 1 tablespoon, the hidden flavor booster.
- Brown sugar: 1 tablespoon to balance everything out.
- Lime: Juice from 2 juicy ones.
- Green onions and cilantro: My fresh finishing touch.
- Salt and pepper: Add to your liking.
Step by step directions
- Cooking the chicken
- First I brown my chicken chunks in a large pot with a bit of oil. Once they're golden, I set them aside but keep them warm.
- Making the flavor base
- In that same pot, I soften my onion, bell pepper and garlic. Then I mix in the curry and ginger, which fill the kitchen with amazing smells.
- Creating the soup
- I pour in my broth and coconut milk, making sure to scrape the bottom to get all those tasty bits. Then the chicken goes back in and everything simmers gently.
- Adding noodles
- Next come the rice noodles, fish sauce, and brown sugar. A few minutes of cooking and we're almost done.
- Finishing touches
- I squeeze in the lime juice and check if it needs more salt or pepper. I serve it steaming hot with cilantro and green onions on top.
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Insider tips
Feel free to play around with different spices based on what you like. Sometimes I make a lighter version by swapping out some coconut milk for extra broth. Watch those noodles carefully while cooking – they should stay a bit firm to keep their perfect texture.
Frequently Asked Questions
- → Can you make this soup ahead of time?
- The broth can be prepared in advance, but save the noodles for serving time. Keep the broth in the fridge for up to three days.
- → How can I control the spice level?
- Adjust the amount of red curry paste to your taste. Use less if you're unsure, since you can always add more. Coconut milk will tone down the heat.
- → Can I swap the rice noodles?
- Udon or soba noodles are great alternatives. Egg noodles also work for a less traditional but tasty version.
- → Do I really need fish sauce?
- Fish sauce gives an authentic taste, but you can use soy sauce instead. The flavor won't be identical, but it works well enough.
- → What's the best way to store leftovers?
- Keep the noodles separate from the broth to avoid over-soaking. Store them in the fridge and reheat gently, adding a splash of broth if needed.