The first time I made Jamie Oliver’s Thai coconut chicken soup, I knew right away it would be a regular soup we eat!
The balance of creamy coconut milk with bold aromatics like lemongrass, chili, and lime leaves is what makes this soup so dang good.
For the chicken, I always use boneless thighs because they stay tender while simmering. Breast meat can work too, just don’t let it dry out!
This soup should never be overly thick. If it starts feeling too heavy, a little extra broth or coconut water can help balance it out.
I like to garnish with cilantro and thinly sliced red chili for a fresh contrast to the creamy broth.
How to Make Jamie Oliver Thai Coconut Chicken Soup
Ingredients
- 1 Whole Chicken
- 1 Butternut Squash
- 1 Bunch Coriander (stalks sliced)
- 4 tbsp Thai Red Curry Paste
- 1 can Coconut Milk (14 oz.)
- 4 cups Water
- 1 tbsp Vegetable Oil
- 1 Onion (sliced)
Step-by-Step Instructions
Step 1:
Heat the vegetable oil in a large pot over medium-high heat.
Add the sliced onion and cook it until softened and lightly browned.
Step 2:
Place the whole chicken in the pot.
Add the sliced coriander stalks to it.
Step 3:
Carefully cut the butternut squash in half and remove the seeds.
Chop it into 1-1.5″ chunks.
Add these chunks to the pot along with the Thai red curry paste.
Step 4:
Pour in the coconut milk and water.
Cover the pot and let it simmer over medium heat for 1 hour and 20 minutes until the chicken is thoroughly cooked and tender.
Step 5:
Carefully remove the chicken from the pot, shred the meat, and return it to the soup.
This will release the flavors into the broth beautifully.
Tips and Tricks for Making This Recipe
Curry Paste Boosts Flavor
Use the full amount of the Thai red curry paste to amplify the dish’s authentic taste.
Trust me; you won’t regret it!
The Key Is in the Squash
When chopping the butternut squash, aim for uniform 3 cm pieces.
This helps them cook evenly and soak up the spices effectively.
Shred Chicken for Depth
When you remove the chicken to shred it, focus on keeping the pieces bite-sized.
This adds depth to the soup and makes it easier to enjoy.
Balance Coconut Milk
If you want a creamier soup, adjust the amount of coconut milk to your liking, just be careful not to overpower other flavors.
Salt and Spice
Taste as you go and remember, it’s easier to add salt or extra spice later than to remove it once added.
What to Serve with Jamie Oliver Thai Coconut Chicken Soup
Steamed Jasmine Rice
Pairing your Thai coconut chicken soup with steamed jasmine rice is a classic choice.
The fragrant aroma of jasmine rice complements the creamy richness of the soup perfectly.
It’s a great way to soak up every bit of the delicious broth!
Fresh Spring Rolls
Fresh spring rolls provide a crisp and refreshing contrast to the hearty soup.
Filled with vegetables and herbs, they add both texture and flavor to your meal.
You can serve them with a simple dipping sauce for an extra burst of taste.
Grilled Pineapple
The caramelized sweetness of the pineapple beautifully balances the savory notes of the soup.
It also adds an exotic touch to your dinner spread.
Banh Mi Bites
For an interesting twist, try serving banh mi bites alongside your soup.
These small sandwiches bring a fusion of flavors that work surprisingly well with Thai cuisine.
They add variety and a hint of crunch to your meal.
Roasted Brussels Sprouts with Lime
Roasted Brussels sprouts with a squeeze of lime offer a vibrant side dish option.
The earthy flavors of the sprouts and the zesty lime create a refreshing counterpoint.
This side dish is nutritious and brings a unique flair to your table.
Cold Soba Noodle Salad
A cold soba noodle salad can be a wonderful accompaniment to this soup.
The nutty flavor of the noodles and a light sesame dressing create an exciting contrast.
It’s a refreshing side that’s perfect for those looking for something different.
Variations and Substitutions
Different Proteins
You can use chicken thighs instead of a whole chicken for a richer taste.
Tofu is an excellent plant-based substitute if you prefer a vegetarian option.
Altering Aromatics
Consider using ginger if you can’t find galangal.
Lemongrass is optional, but it adds fantastic flavor if you can include it!
Vegetable Options
Substitute carrots or potatoes if you don’t have butternut squash available.
Adding mushrooms provides a lovely texture and depth.
Spice Levels
Adjust the Thai red curry paste to your liking for more or less heat.
For a milder flavor, coconut milk helps balance the spice beautifully.
Fresh Herbs
If coriander isn’t to your liking, Thai basil is a wonderful alternative.
Adding fresh mint can bring a refreshing twist to the soup.
How to Store Leftover Thai Coconut Chicken Soup
I find that a great way to keep your Thai Coconut Chicken Soup fresh is by using airtight containers.
Pour the soup into a container, leaving some space at the top to allow for expansion.
Make sure it’s thoroughly cooled before sealing and refrigerating.
Refrigeration
You can store your leftover soup in the fridge for up to three days.
Keep it in a consistent, cool temperature to maintain its flavor and texture.
Make sure the container is tightly sealed to prevent any spills or smells.
Freezing
If you’re thinking about freezing the soup, use a freezer-safe container.
Place the if you need to have a larger area be cautious and leave even more space for the soup to expand when frozen.
Label the container with the date so you know when you stored it.
Portioning
This soup freezes beautifully, and you might want to consider portioning it.
Divide the soup into individual portions for easy reheating later.
Use smaller containers or even freezer bags for convenient single servings.
Common Mistakes to Avoid
Using Low-Fat Coconut Milk
You might think opting for low-fat coconut milk is a good idea, but it often makes the soup too watery and bland.
Regular coconut milk brings a richer flavor and better texture to your soup.
Remember, the goal is creamy goodness!
Overcooking the Chicken
It’s easy to let the chicken simmer too long, but overcooked chicken can become tough and dry.
Check for doneness by piercing with a fork to ensure the chicken remains juicy and tender.
Set a timer if needed to catch the perfect moment!
Neglecting to Sauté the Curry Paste
Sautéing the curry paste with aromatics releases more flavor, enhancing the dish significantly!
Don’t skip this step; it’s a wonderful way to carry those Thai flavors through the entire soup.
Make sure the paste melts into the oil before adding other ingredients.
Jamie Oliver Thai Coconut Chicken Soup Recipe
Ingredients
- 1 Whole Chicken
- 1 Butternut Squash
- 1 Bunch Coriander stalks sliced
- 4 tbsp Thai Red Curry Paste
- 1 can Coconut Milk 14 oz.
- 4 cups Water
- 1 tbsp Vegetable Oil
- 1 Onion sliced
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the sliced onion and cook it until softened and lightly browned.
- Place the whole chicken in the pot.
- Add the sliced coriander stalks to it.
- Carefully cut the butternut squash in half and remove the seeds.
- Chop it into 3 cm chunks.
- Add these chunks to the pot along with the Thai red curry paste.
- Pour in the coconut milk and water.
- Cover the pot and let it simmer over medium heat for 1 hour and 20 minutes until the chicken is thoroughly cooked and tender.
- Carefully remove the chicken from the pot, shred the meat, and return it to the soup.
- This will release the flavors into the broth beautifully.