Red Coconut Soup
Red Coconut Soup
Ingredients
For the Chicken and Stock
- 1 rotisserie chicken, meat shredded, carcass reserved for stock
- 6 cups water, for stock
- 1/2 yellow onion, roughly chopped, for stock
- 1 carrot, roughly chopped, for stock
- 1 celery stalk, roughly chopped, for stock
- 1 bay leaf, for stock
- 1/2 teaspoon black peppercorns, for stock
For the Soup Base
- 1 tablespoon coconut oil
- 1 ounce ginger, peeled and chopped
- 3 garlic, cloves, minced
- 2 tablespoons red curry paste
- 13.5 fluid ounces full-fat coconut milk, 1 can
For Finishing and Garnish
- 2 scallions, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, juiced
- 1 teaspoon fish sauce, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Carefully remove all meat from the rotisserie chicken. Shred or chop the chicken meat into bite-sized pieces and set aside. Reserve the chicken carcass.
⏱️ 10 min
- 2
Place the reserved chicken carcass in a large pot. Add 6 cups of water, the roughly chopped yellow onion, carrot, celery, bay leaf, and black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour (or up to 2 hours) to create a rich chicken stock. Strain the stock, discarding the solids, and set aside 4 cups of stock for the soup.
⏱️ 60 min
- 3
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped ginger and minced garlic. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 5 min
- 4
Stir in the red curry paste with the sautéed aromatics. Cook for 1-2 minutes, stirring constantly, to toast the paste and release its flavors.
⏱️ 2 min
- 5
Pour in the can of full-fat coconut milk and the 4 cups of prepared chicken stock. Stir well to combine all ingredients.
⏱️ 2 min
- 6
Bring the soup mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
⏱️ 5 min
- 7
Add the reserved shredded rotisserie chicken meat to the simmering soup. Continue to simmer for 5-7 minutes to allow the chicken to heat through and absorb the soup's flavors.
⏱️ 7 min
- 8
Stir in the chopped scallions and fresh cilantro.
⏱️ 1 min
- 9
Squeeze in the juice from one lime. Add the fish sauce and granulated sugar. Season generously with kosher salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 3 min
- 10
Ladle the hot red coconut soup into bowls and serve immediately. Garnish with extra fresh cilantro or scallions if desired.
Kitchen Tools
Nutrition Facts (per serving)
Red Coconut Soup
For the Chicken and Stock
- 1 rotisserie chicken, meat shredded, carcass reserved for stock
- 6 cups water, for stock
- 1/2 yellow onion, roughly chopped, for stock
- 1 carrot, roughly chopped, for stock
- 1 celery stalk, roughly chopped, for stock
- 1 bay leaf, for stock
- 1/2 teaspoon black peppercorns, for stock
For the Soup Base
- 1 tablespoon coconut oil
- 1 ounce ginger, peeled and chopped
- 3 garlic, cloves, minced
- 2 tablespoons red curry paste
- 13.5 fluid ounces full-fat coconut milk, 1 can
For Finishing and Garnish
- 2 scallions, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, juiced
- 1 teaspoon fish sauce, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Carefully remove all meat from the rotisserie chicken. Shred or chop the chicken meat into bite-sized pieces and set aside. Reserve the chicken carcass.
⏱️ 10 min - 2
Place the reserved chicken carcass in a large pot. Add 6 cups of water, the roughly chopped yellow onion, carrot, celery, bay leaf, and black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour (or up to 2 hours) to create a rich chicken stock. Strain the stock, discarding the solids, and set aside 4 cups of stock for the soup.
⏱️ 60 min - 3
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped ginger and minced garlic. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 5 min - 4
Stir in the red curry paste with the sautéed aromatics. Cook for 1-2 minutes, stirring constantly, to toast the paste and release its flavors.
⏱️ 2 min - 5
Pour in the can of full-fat coconut milk and the 4 cups of prepared chicken stock. Stir well to combine all ingredients.
⏱️ 2 min - 6
Bring the soup mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
⏱️ 5 min - 7
Add the reserved shredded rotisserie chicken meat to the simmering soup. Continue to simmer for 5-7 minutes to allow the chicken to heat through and absorb the soup's flavors.
⏱️ 7 min - 8
Stir in the chopped scallions and fresh cilantro.
⏱️ 1 min - 9
Squeeze in the juice from one lime. Add the fish sauce and granulated sugar. Season generously with kosher salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 3 min - 10
Ladle the hot red coconut soup into bowls and serve immediately. Garnish with extra fresh cilantro or scallions if desired.