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Recipe

Coconut & Chicken Soup

60 min • 4 to 6 servings •
Albert Dente
Creamy spinach soup garnished with fresh herbs and crispy fried onions, served in a white bowl with a lime and basil leaves on the side.

This is a delicious soup that my wife taught me how to make. It is infused with the flavors of Thailand. It takes a while to make, but it is well worth the effort.

Ready

  • 2-3 Tbls butter (unsalted)
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 knob of ginger root, skinned and minced
  • 2 tsp Thai green curry paste
  • ½ tsp turmeric
  • 14 oz coconut milk (canned is okay — fresh is delicious)
  • 12 oz spinach
  • 1 to 2 lbs chicken thighs
  • 2 cups chicken stock
  • 1 stalk of lemon grass, finely chopped
  • 2 tsp fish sauce
  • 2 Tbls fresh lime juice
  • 2 lime leaves, shredded
  • salt & pepper to taste

    • Topping (optional)

  • 2 Tbls canola oil
  • 2 shallots, sliced thin
  • handful of purple Thai basil, roughly chopped

    • Set

  • Large sauce pan or Dutch Oven
  • Stirring sppon
  • Slotted spoon
  • Immersion blender or food processor
  • Ladle

    • Topping

  • Frying pan
  • Paper towels

    • Go!

  • Melt butter in large pan or Dutch oven over a medium heat.
  • Add onion and ginger. Sauté until soft (4-5 mins). Add garlic and sauté for another two minutes.
  • Add tumeric and curry pastes and cook for two to three more minutes.
  • Pour in coconut milk and simmer for five minutes.
  • Add the chicken, chicken stock, lemongrass and lime leaves. Simmer until chicken is tender (15-20 minutes).
  • Remove chicken with a slotted spoon and set aside.
  • Add spinach to soup and cook for another five minutes. Add fish sauce and lime juice
  • Blend the soup with immersion blender.
  • Cut the chicken into bite sized pieces and return to soup.

    • Topping

  • Just before you are ready to serve, heat the oil in a frying pan over a high heat.
  • Cook the shallots until golden brown (About 5 minutes).
  • Remove shallots and blot dry on paper towel.

    • Serving

  • Ladle soup into serving bowls and garnish with fried shallots and rough cut Thai basil.
  • Sit back and enjoy!

    • Recommendations

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