Years ago there was a Thai restaurant we ate at pretty frequently. They served a soup very similar to this one that my husband would order each time and just swoon over how amazing it was. At the time I wasn't a huge fan of coconut so I would pass it up, but I wanted to learn how to recreate it because my husband loved it so. Anyone else do that? I just love seeing a smile come across my husband's face when I make something he loves!
I have tried several different recipes and eventually adapted this one based on each one I tried. They key with this soup is developing those layers of flavors that make Thai food so amazing. There isn't a lot to it, and you could even make a vegetarian version by omitting the chicken, but don't be underwhelmed just by looking at the ingredient list. I have come to love this just as much as my husband.
The cooking part doesn't take too long, but the simmering is where the flavors are developed. That is the part you don't want to skip. Even if you think you don't like a certain flavor, I encourage you to use each ingredient, because each one builds upon the other to create a really great flavorful soup!
THAI COCONUT SOUP
INGREDIENTS
2 chicken breasts, sliced into thin strips
2 cans coconut milk
1 can vegetable stock
2 tbsp thai chili paste
1 tbsp ginger paste
1 tbsp basil paste
a splash or two of fish sauce
garlic powder
salt and pepper
green onions, chopped
DIRECTIONS
Cut chicken into thin strips. Season with salt and pepper and garlic powder. Cook over medium heat, After partially cooked at 1 tbsp thai chili paste to the pan and stir. The heat will cause the paste to start to breakdown and get softer and eventually coat the chicken. Once cooked through move off heat.
Pour coconut milk into medium sized pot and bring to a simmer over medium heat. Add in ginger paste, basil paste, and 1 tbsp thai chili paste. I normally start with one generous squeeze each... I would estimate 1 tbsp of each. Once the pastes have combined with the milk add in a splash or two of the vegetable stock. This is just really to thin the soup out a bit. If you taste it and it isn't too thick, you don't even have to use it. Add a splash of fish sauce. Start out with just one splash and then taste to see if you like the flavor. It can be very pungent. I add a little now and then my husband will add a little before he eats.
Simmer it on low and then simmer it some more, stirring occasionally just making sure it doesn't scorch. After about 20 minutes simmering add in chicken and stir to combine.
Top with chopped green onions and serve.
Enjoy!!
