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    You are in: Home / Recipes / Oprah's Thai Chicken Coconut Curry Soup Recipe
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    Oprah's Thai Chicken Coconut Curry Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Sayster's Note:

    Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato

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    Units: US | Metric


    1. 1
      In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
    2. 2
      Bring to a boil; reduce heat and simmer 30 minutes.
    3. 3
      Strain broth over a bowl through a fine-mesh sieve; discard solids.
    4. 4
      Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
    5. 5
      Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
    6. 6
      In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
    7. 7
      Garnish with tomato, coconut shavings and cilantro; serve hot.

    Ratings & Reviews:

    • on March 30, 2010


      Excellent recipe, tho I'm a low-maintenance cook so I altered it a bit to eliminate the straining step. I minced the garlic and ginger, I added 1tsp each of powdered coriander & cumin + some regular black pepper. I also used a bouillon cube of cilantro (picked up a pkg last year at an Asian market) because I didn't have fresh. Worked great! I omitted mushrooms. I added thinly sliced circles of carrots--lots of them (surprised this recipe doesn't include veggies!) and 2" lengths of fresh asparagus (tossed in with the chicken and came out just right with a bit of crunch). I probably used less fish sauce, and no sugar (tho I think I used coconut cream instead of milk). Forgot the lime juice, but won't next time. None of those garnishes sounded good, so I skipped them. Served over white rice. TASTY.

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    • on February 08, 2009


      I had to make adjustments to suit our tastes, but overall, it was a good recipe. I used 1 tsp ground coriander and 1/3 tsp ground cumin beacuse that was what I had on hand. I found it was way too hot for us , so I added the rest of the can of coconut milk(13.5 oz can) and 1 cup more chicken broth. It was still hotter than I figured my family would eat, so I added another can of light coconut milk.I added lemon zest from a fresh lemon and the juice from 1/2 of the lemon. I also added about 2 cups spinach and about 1/4 cup chopped scallions a little before serving. I did let the spinach wilt.I didn't use the jalapeno or coconut flakes. DH said it got better as he ate it. It was not a familiar food to him so I think it just took a little time to get used to . At the end of the meal he said it was really good.He also had seconds , so that speaks for itself. The kids were less enthusiastic , and didn't finish theirs. I love it and am glad that there is leftovers for me for lunch tomorrow.

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    Nutritional Facts for Oprah's Thai Chicken Coconut Curry Soup

    Serving Size: 1 (454 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.6
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 15.1 g
    Cholesterol 30.4 mg
    Sodium 1102.0 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 1.6 g
    Sugars 11.6 g
    Protein 17.6 g

    The following items or measurements are not included:

    green curry paste

    cilantro leaves and stems

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