Jamie Oliver Thai Coconut Chicken Soup Recipe
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.
Servings: 4
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.