Mar 12 2012

Green Curry Coconut Chicken Soup

Posted in: Chicken, International, Main Entree, Soup, Thai32 comments

Please just smash your face into that soup. Ok, that probably isn’t the best idea but it’s so delicious and creamy that you might be tempted to do it!

I unintentionally have everything GREEN going up this week. Like, I really didn’t plan it to be this way. I initially only had 1 green thing that’s going up on Friday but then every dish I have this week is green too (which I just realized after looking at my editorial calendar). I’m just so awesome like that. Did you know green is my least favorite color, too?

Anyway, back to this GREEN curry coconut soup. Let me tell you, I never had coconut milk before this dish. Um, it was an experience because I could NOT stop smelling it and trying to drink the entire can. It smells so LUSCIOUS. Yes, I went there. I called coconut milk, luscious. It makes this soup out of this world. The green curry is spicy as hell but then the coconut milk just smooths out that spice and calms your tastebuds down. The addition of chicken, red peppers, and corn just gives the dish more love and ingredients to nosh on. I honestly would be fine drinking this without the veggies and just have the chicken in there for protein, or going the vegetarian route and having this with tofu and veggies. It’s really versatile so do whatever you see fits!

Green Curry Coconut Chicken Soup

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Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 20 minutes

Ingredients:

2-3 tbsp. green curry paste (depends on how spicy you like it, start with 2, then go up)

1 14.5 oz. can of coconut milk

1 14.5 oz. can of baby corn (whole or diced)

4-5 chicken tenderloins or 1 pound of chicken breasts

1 red bell pepper, sliced

1 lime

Instructions:

  1. In a large stockpot over medium heat, start with your green curry paste and start heating it up, pressing it against the bottom of the pan to get the flavors to start working.
  2. After a couple minutes of that, pour in the coconut milk and let the flavors steep together for 4-5 minutes.
  3. Throw in the chicken, corn, and red pepper.
  4. Let the entire mixture simmer for 10 minutes until slightly thickened.
  5. Serve hot and squeeze fresh lime juice on top before serving.

Julie’s notes: As mentioned above, you may go vegetarian by omitting the chicken and replacing it with tofu or you may substitute any other veggies that you want. It’s a versatile dish!

Inspired by Bev Cooks – she does a lot with green curry!

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Kathryn - March 12, 2012 - 9:03 AM

Oh what lovely lovely flavours! It’s only in the last few years that I’ve discovered the joy of creamy cocnutty soups and now I love them!

Lindsay @ Pinch of Yum - March 12, 2012 - 9:09 AM

We’re soul mates. Via green curry on the internet. I knew it all along. :)

Gina @ Running to the Kitchen - March 12, 2012 - 9:33 AM

I crave this broth like whoa from time to time and can’t get myself to a Thai restaurant fast enough usually (I never have that damn curry paste on hand!). If I was eating it in the comfort of my own home, I’d be slurping it straight from the bowl but being in a restaurant, I just aim for not choking on the spoon as I shovel it into my face. I can smell it from here…yum :)

Megan @ Country Cleaver - March 12, 2012 - 9:58 AM

Gimme, gimme, gimme!!! I love green curry!

Deborah - March 12, 2012 - 10:09 AM

I haven’t posted a single St. Patrick’s Day recipe this year. I have one on Saturday, but that’s it!! Oh well… But I love the sound of this soup, and I’m looking forward to more green!

Katie - March 12, 2012 - 10:23 AM

Yum! I love green curry and I love soup so this is definitely a match made in heaven for me!

Corrie Anne - March 12, 2012 - 10:51 AM

I love coconut milk!! I wonder if I can find green curry paste?

Chung-Ah | Damn Delicious - March 12, 2012 - 10:55 AM

I can’t wait for the rest of your green recipes this week. I think that’s what makes food blogging so fun – we get to be so creative and festive with our posts during the holidays.

On another note, this soup looks so great. I just discovered coconut milk about a month ago and it is the best thing to walk this earth. Well done, Julie!

Julie - March 12, 2012 - 10:57 AM

You can find green curry paste at any international supermarket or look in the international aisle at your local grocery store.

amy @ fearless homemaker - March 12, 2012 - 11:14 AM

i love coconut curry soups + this one looks fabulous. by the way, i’m so happy that you’ve discovered coconut milk – isn’t it awesome?!

Bee (Quarter Life Crisis Cuisine) - March 12, 2012 - 11:41 AM

I LOVE green curry :) Nice little take on Green foods for the upcoming holiday!

Bryan & YiRan - March 12, 2012 - 11:47 AM

Woah, this looks a lot easier than I thought it would be! Will definitely be trying this!

Sally @ sally's baking addiction - March 12, 2012 - 12:08 PM

This looks delicious Julie.. love all of the flavors going on here! i’ve never tried coconut milk.

Cassie - March 12, 2012 - 12:11 PM

Loving this! I can’t believe it only has a few ingredients. It sounds heavenly!

Bev Weidner - March 12, 2012 - 12:12 PM

Um, YES.

Jen @ Jen's Favorite Cookies - March 12, 2012 - 1:42 PM

I’m so addicted to curry. Yellow is my favorite, but green is a close second! I just love that spicy-sweet combination from the curry and coconut milk. This looks so delicious!

Daisy@Nevertoosweet - March 12, 2012 - 3:13 PM

Yum :) i always order Green curry when I go to a thai restaurant Gotta try soon ~ I didn’t know it was so simple to make! ~ thanks for sharing!!

Rhonda - March 12, 2012 - 4:03 PM

I am sure it is good for your skin also!! ;) It does lok really delicious!

Rhonda - March 12, 2012 - 4:03 PM

I am sure it is good for your skin also!! ;) It does look really delicious!

Jackie @ Domestic Fits - March 12, 2012 - 4:26 PM

I love coconut curry soup! This looks fab.

Aimee @ ShugarySweets - March 12, 2012 - 4:33 PM

Nom nom nom! Wish I had this for dinner tonight!

Krissy's Creations - March 12, 2012 - 5:46 PM

I love how “theme” weeks just work out perfectly! What a great dish to start :)

Julie at Burnt Carrots - March 13, 2012 - 9:15 PM

This looks delicious! Can you come over and make it for me for dinner? JK. But I do want to make this! What brand of green curry paste did you use?

Julie - March 13, 2012 - 9:26 PM

It can be any kind, specifically Thai though. The brand I got was Maesri Green Curry Paste & it had Thai characters all over. Generally, green curry paste isn’t hard to find though — international section in a supermarket or go to an international mart! Enjoy :)

Baker Street - March 14, 2012 - 8:57 AM

Now that’s a soup I want for dinner tonight. Looks absolutely delish.

St. Patrick’s Day Recipe Roundup: From Spuds to Sweets | Farm Flavor - March 14, 2012 - 10:19 AM

[...] Green Curry Coconut Chicken Soup by Table for Two [...]

Jen @ Pretty Plate - March 14, 2012 - 11:45 AM

I can’t WAIT to make this! Might just have to make a quick market run tonight! Thanks for sharing.

: ))
Jen

nicole @ I am a Honey Bee - March 20, 2012 - 1:01 PM

ooo I love soups like this. I always ask for extra limes to squeeze in them. your soup looks fantastic, very satisfying

Jennifer - March 28, 2012 - 9:38 PM

Looks delicious! I went out and bought the stuff to make it tonight.

Is it okay to put the chicken in raw? Will it cook all Thr way through, or am I supposed to cook it before I add it?

Julie - March 28, 2012 - 9:43 PM

Yup, you can throw the chicken in raw. It simmers in the soup for 10 minutes and since they’re in small cubes/chunks, they will cook all the way through after those 10 minutes for sure :) enjoy!

Kiley - April 18, 2012 - 2:22 PM

This recipe sounds soooo easy and tasty, but I am wondering…have you ever tried adding shrimp?

Julie - April 18, 2012 - 2:36 PM

No, but you definitely can.

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