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Recipe Of Chicken Soup With Vegetables In Coconut Milk

Recipe Of Chicken Soup With Vegetables In Coconut Milk is not only a delicious meal but an economical and healthy food that you can serve.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine Asian
Servings 4 people


  • 4 pcs. Chicken thighs seasoned generously with salt and pepper
  • 2 tbsp olive oil
  • 2 medium carrots peeled and sliced
  • 1/2 whole onion sliced
  • 4 cloves garlic minced
  • 2 tbsp grated fresh ginger
  • 1 1/2 tbsp Thai Red Curry paste
  • 1 tbsp fish sauce
  • 1/2 tbsp vinegar
  • 2 cups chicken broth
  • 13.5 oz. can of coconut milk
  • 1 handful of fresh spinach
  • salt and pepper to taste


  • Heat the oil in a medium size dutch oven over medium high and place the chicken and sear it for a minute or until it turns light brown. Then flip the chicken to the other side and sear for another minute.  Transfer the chicken to a plate and then set aside.
  • Next, add the onion, carrots and season with a pinch of salt and pepper. Stir fry for about a minute or two. Add the squash, season with salt and pepper and continue cooking for an additional 5 minutes.
  • Stir in the garlic and cook for a minute. Then add the curry paste and cook for an additional 2 minutes.
  • Stir in the chicken and cook again for an additional 2 minutes. Whisk in the chicken stock first and then follow with the coconut milk. Then stir in the fish sauce.
  • Cover and simmer for about 35 minutes or until the chicken cooks through. Stir in the vinegar and spinach. Add more salt and pepper if needed, then serve over rice.
Keyword Whole Chicken Soup With Vegetables