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a steaming bowl of coconut curry chicken soup with shredded chicken and cilantro in a wide horizontal shot, lime wedge on the rim, set on a rustic wooden tray with a linen napkin, warm cozy natural light, shallow depth of field, landscape orientation

Coconut Curry Chicken Soup

A light coconut curry broth with ginger and lime, shredded chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast
  • 1 can light coconut milk
  • 4 cups chicken broth
  • 2 tbsp red curry paste
  • 1 tbsp fresh ginger grated
  • 1 lime juiced
  • 2 tbsp cilantro chopped

Method
 

  1. Bring the broth, coconut milk, curry paste, and ginger to a gentle simmer.
  2. Add the whole chicken breasts and poach 15 minutes until cooked through.
  3. Remove the chicken, shred it, and return it to the pot.
  4. Stir in lime juice and simmer 5 more minutes.
  5. Ladle into bowls and top with fresh cilantro.

Notes

Light coconut milk keeps this brothy and lighter than a heavy curry.