This soup is equally delicious on a chilly winter evening or a hot summers day. I think the coconut creaminess makes it so warming in winter. But the fragrance of the coriander and lime leaves make it refreshing enough to serve when the weather is warmer.
If you can’t find makurt lime leaves (formerly known as kaffir), use the zest of a lime. It won’t be the same but it will still be wonderful.
Thai Chicken Soup with Lime
Ingredients
- 1 can coconut milk 400mL / 14oz
- 2 tablespoon Thai green curry paste
- 3-4 chicken thigh fillets
- 6 makurt lime leaves or zest of 1 lime
- 1 bunch coriander (cilantro)
Instructions
- Place a large saucepan over a high heat.
- Scoop a tablespoon of the coconut cream from the top of the can and add it to the saucepan with the curry paste.
- Cook curry paste for about 15 seconds and then add 2 cups water and the remaining coconut milk.
- While the water is coming to the boil, chop chicken into bight sized pieces and add to the pot along with the lime leaves or zest.
- Simmer gently for 3-4 minutes or until the chicken is just cooked through.
- Serve with coriander leaves.
Variations
no thai green curry paste – make your own or replace with fresh green chilli peppers like jalapenos or 1-2 teaspoons curry powder.
vegan / vegetarian – replace the chicken with tofu, chickpeas or button mushrooms.
basil – for a different fragrance replace the fresh coriander with fresh basil or better yet, fresh Thai basil.
noodles – for a more substantial soup, soften some rice noodles by covering in boiling water and standing while the chicken cooks. Then drain and add to the soup before bringing back to the boil.
red soup – replace green curry paste with red curry paste.
more veg – try adding cauliflower, peas, snowpeas or Thai eggplant to the soup.
more substantial (carb lovers) – add cooked rice noodles or spaghetti.
more substantial (low carb) – add spiaralized Zucchini, sliced zucchini or some cashews.
Waste Avoidance Strategy
coconut milk, green curry paste – pantry.
thigh fillets – freeze them.
kaffir lime leaves – I keep in a bag in the freezer.
coriander (cilantro) leaves – use for another meal or freeze.
Problem Solving Guide
no curry paste? – if you can’t find green Thai curry paste, you can make your own using the recipe over HERE.
chicken tough – it’s important not to simmer to rapidly otherwise the chicken will over cook and end up too tough. Next time cook more gently. The other cause of tough chicken is the quality of the chicken you are using. Making sure the chicken is sliced across the grain (muscle fibres) helps with tenderness as well.
no lime leaves? – replace with the zest of 1-2 fresh limes and serve with lime wedges.
chicken tough – it’s important not to simmer to rapidly otherwise the chicken will over cook and end up too tough. Next time cook more gently. The other cause of tough chicken is the quality of the chicken you are using. Making sure the chicken is sliced across the grain (muscle fibres) helps with tenderness as well.
chicken not cooked – if you’re nervous about your chicken, pick out a piece and chop it in half. If you can see any pink or bits that look translucent rather than white, leave for another few minutes before testing again.
too hot – curry pastes vary in intensity. Diluting with a little more coconut milk will help. Yoghurt or milk can help cool your tongue between sips of soup.
bland – different curry pastes vary in their intensity. If you’re not happy with the flavour add a little more curry paste. And remember to be generous with the seasoning. A splash of fish sauce can help liven things up too.
not coconutty enough – different coconut milk brands vary quite considerably with the amount of actual coconut. The higher the fat content the more concentrated your coconut milk will be. I avoid ‘lite’ coconut milks, if you’re worried about fat just use less coconut milk and more water and save yourself some money.
Serving Suggestions
I prefer to serve this as a meal on its own with the coriander (cilantro) on the side.
I like to leave the kaffir lime leaves in and eat them, but they can require a bit of chewing! If you’d prefer, you could use the leaves whole and fish them out before serving – the fragrance won’t be as strong
Prepare Ahead
Yes! Just cook as per the recipe but keep the herbs separately. Leftovers will keep in the fridge for up to a week or can be frozen. To serve, bring back to a simmer and top with coriander leaves.
Add to my Old Favourite Recipes
I made this last night with a few changes. I doubled the liquids, 2 cans of coconut milk and used 4 cups of my homemade vegetable stock for the water. I also substituted 1 pound each of mussels and shrimp (prawns) for the chicken, couldn’t find the lime leaves so I used lime zest and juice and seasoned with fish sauce. Served it with sliced basil and roasted cashews. It was so delicious my husband and I ate the whole pot!
ooh LOVE the idea of a seafood version Jessica!
Hi Jules, just a quick question… Do you eat the lime leaves? Thank you.
Sorry, just saw your serving suggestion… I’m guessing that if the leaves are really finely sliced they would be easier to eat.
It’s up to you Nicolette – I do but my Irishman doesn’t
Thanks for asking!
Jx