Mediterranean version Thai Coconut Chicken Soup Recipe
Thai Coconut Chicken Soup (Mediterranean Version), combining the bold flavors of Thai cuisine with a Mediterranean twist. This version will feature ingredients that are common in Mediterranean cooking while maintaining the essential characteristics of the Thai soup, such as coconut milk, chicken, and herbs.
Serves: 4-6
Ingredients:
For the Soup Base:
2 tablespoons olive oil (instead of coconut oil for a Mediterranean touch)
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon tomato paste
1 teaspoon turmeric (for a warm Mediterranean flavor)
1 teaspoon dried oregano (to reflect Mediterranean herbs)
1 teaspoon smoked paprika (for depth)
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 can (13.5 oz) full-fat coconut milk
2 tablespoons fresh lemon juice (instead of lime for a Mediterranean twist)
Salt and black pepper, to taste
For the Chicken:
2 boneless, skinless chicken breasts (or thighs, for a richer flavor), thinly sliced
1 tablespoon olive oil (for cooking the chicken)
For Garnish:
Fresh parsley, chopped
Fresh dill, chopped
1 tablespoon pine nuts (optional, for added Mediterranean flair)
1 tablespoon crumbled feta cheese (optional, for a salty Mediterranean punch)
Lemon wedges for serving
Instructions:
Prepare the Soup Base:
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until softened.
Stir in the minced garlic, grated ginger, and cook for another minute until fragrant.
Add the tomato paste, turmeric, oregano, and smoked paprika. Stir to combine and cook for another 1-2 minutes to allow the spices to bloom.
Add Liquids and Season:
Pour in the chicken broth and coconut milk. Stir well to combine.
Bring the soup to a gentle simmer, and let it cook for 10-15 minutes to let the flavors meld together. Stir occasionally.
Add the lemon juice and season with salt and pepper to taste.
Cook the Chicken:
While the soup is simmering, heat 1 tablespoon of olive oil in a separate skillet over medium heat.
Add the thinly sliced chicken to the skillet and cook for about 5-7 minutes, until browned and cooked through. Season with salt and pepper.
Once cooked, remove the chicken from the skillet and set aside.
Combine the Chicken and Soup:
Once the soup base has simmered and the flavors have developed, add the cooked chicken slices to the soup. Stir gently and cook for an additional 5 minutes to allow the chicken to heat through.
Garnish and Serve:
Ladle the soup into bowls. Top with fresh chopped parsley, dill, and a sprinkle of pine nuts if desired. If using, add crumbled feta cheese for an extra Mediterranean touch.
Serve with lemon wedges on the side for a burst of freshness.
Notes, Tips, and Tricks:
Substituting for Chicken: For a vegetarian version, you can substitute the chicken with chickpeas, white beans, or even tofu for a plant-based protein.
Coconut Milk: If you prefer a lighter soup, you can use light coconut milk, but the richness of full-fat coconut milk provides the authentic creaminess of the soup.
Adding Veggies: For extra nutrition, you can add vegetables like zucchini, spinach, or bell peppers. Add them when you add the chicken to cook through.
Rice or Noodles: Serve this soup over a bed of rice (jasmine rice or basmati rice) or with a side of Mediterranean-style pasta for added substance.
Adjusting the Lemon: If you prefer a more acidic flavor (like traditional Thai recipes), you can adjust the amount of lemon juice or swap it for a splash of white wine vinegar for a more complex acidity.
Make it Spicy: If you like some heat in your soup, consider adding a bit of crushed red pepper flakes or a chopped chili pepper (e.g., serrano or jalapeño) along with the garlic.
Broth Variations: For a richer broth, you can use bone broth instead of chicken broth. It will give the soup a deeper flavor and more nutrients.
Make-Ahead: This soup stores well and can be made ahead of time. The flavors only improve as it sits in the fridge for 1-2 days. Just reheat it gently on the stove when ready to serve.
Serving Suggestions:
Serve with some warm crusty bread or pita for dipping, or alongside a Mediterranean salad with olives, cucumbers, and tomatoes.
This Mediterranean Thai Coconut Chicken Soup brings together the creaminess of coconut milk, the warmth of Mediterranean spices, and the comforting qualities of Thai soup for a truly unique and flavorful dish. Enjoy!