Thai coconut chicken curry soup

Mix veggies, coconut milk & kale for a spicy-sweet soup

If you love coconut and Thai flavors, this soup is for you. I knew I wanted to make a Thai-inspired coconut curry chicken soup. So I took a spin around google and pinterest and didn't quite find a recipe that spoke to me. Some called for rotisserie chicken, others chickpeas and diced tomatoes. I did a little bit of this, a little bit of that, until I came up with an easy, but hearty, recipe. 

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THAI COCONUT CURRY CHICKEN SOUP

Makes 4+ servings, depending on serving size 

WHAT YOU'LL NEED

1 rotisserie chicken, meat chopped 

1 onion, chopped

1 red pepper, chopped

1 TBS olive oil

3 gloves garlic, minced or finely chopped

minced fresh ginger, about equal to the amount of minced garlic

2–3 heaping TBS red curry paste (start with 2)

2 cans coconut milk – one full can + the solids of a second can 

2 cups low sodium chicken broth

1 can chickpeas, drained

1 can petite diced tomatoes 

1 bunch kale, ribs removed & chopped

1/2 to 2 TBS sugar 

salt and pepper to taste (season throughout) 

*To double the recipe: Double everything (though when I doubled it, I still just used one rotisserie chicken — your call on that one). You can supplement regular coconut milk for canned, if desired. A doubled recipe will make a LOT of soup — I'd start with a single batch.

WHAT YOU'LL DO

1. In a heavy-bottomed pot, sautée chopped onion and red pepper in 1 TBS oil. Season generously with salt and pepper. Cook until the veggies are soft, about 10 minutes. 

2. Add minced/chopped garlic and ginger. Cook for about one minute, then add drained chickpeas, diced tomatoes, and curry paste. Season generously with salt and pepper again and stir to combine.

3. Add 2 cups chicken broth, 1 can coconut milk, and the solid coconut from a second can (or 2 cans worth of regular liquid coconut milk). Add 1/2 to 2 TBS sugar and stir to combine.

*Note: The amount of sugar you need will depend on the type of coconut milk you use. Canned is less sweet than regular liquid coconut milk, and unsweetened liquid coconut milk is, of course, less sweet than regular. Start with a little sugar — you can always add more.

4. Add chopped chicken and kale. Simmer until the entire pot is bubbling and heated through. Add additional shakes of salt and pepper, and if you're craving more heat and flavor, shake in some extra curry. Serve immediately or store overnight (recommended).

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I find this soup gets better as the flavors mingle. So, ideally, make it the day before you plan to eat it. Don't forget that if it's lacking a certain zing, add some extra salt, pepper, and curry. The soup will keep for a good week — at least, I was eating a week later and lived to tell the tale. So all you Thai- and coconut-loving people, give it a whirl! This one doesn't disappoint.