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Thai Panang Curry Chicken Soup

Apr 15, 2011 · 10 Comments

I love me some Thai food!  I just wish I could eat at a Thai restaurant and know without a doubt my joints weren’t going to be completely swollen the next day…

This soup is super simple to make and is full of flavor.  It’s easily one of my new favorite recipes.

Thai Panang Curry Chicken Soup
Yields 4 – 6 servings

2 – 4 tablespoons Panang curry paste
2 cans coconut milk, divided
32 oz. carton GF chicken broth
2-3 chicken breasts, cut in thin strips against the grain
3 tablespoons palm sugar
zest of 2 limes
2 tablespoons fresh squeezed lime juice
1 tablespoon fish sauce
2 red bell peppers, sliced in long thin slices
1 cup Thai basil leaves, roughly chopped

  1. In a small mixing bowl, whisk together the curry paste and a splash of coconut milk. This will ensure the curry paste dissolves easily in the soup, instead of clumping together.
  2. In a large Dutch oven, bring the curry mixture, remaining coconut milk, chicken broth and chicken to a boil.  Simmer over medium-low heat until the chicken pieces are cooked through.
  3. Mix in the palm sugar, lime zest, lime juice, fish sauce and bell peppers. Cook until the peppers are soft and then stir in the Thai basil.
  4. Serve with rice or thin Thai style rice noodles.

Enjoy!
Megan

« Fluffy Gluten Free Pancakes
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Dairy Free Soups, Gluten Free, Paleo curry recipes, paleo, panang, primal, soup, thai food, Uncategorized

Reader Interactions

Comments

  1. [email protected] says

    April 19, 2011 at 2:22 pm

    Megan, this soup looks wonderful. So vibrant and I love the bright flavors the lime juice/zest adds. This may be just what the doctor ordered for the cold and cough I'm fighting!

    Reply
  2. Megan says

    April 19, 2011 at 6:35 pm

    Thank you, Terris!! I'm sorry to hear you're not feeling well. Get better soon!

    Reply
  3. Heather Bain Brandt says

    November 08, 2011 at 1:02 pm

    Can you recommend a gluten-free dairy-free brand of Panang curry paste or a recipe for one (if possible)?

    Reply
    • MAID in Alaska says

      November 09, 2011 at 9:44 pm

      Hi Heather,
      I use the Mae Ploy brand of curry pastes. From what I’ve been able to find online, it appears they are GF (and I haven’t had a problem with them), although there is no GF certification on the packaging.
      🙂 Megan

      Reply
  4. Danielle says

    November 08, 2011 at 1:25 pm

    About how much fish sauce do you add? I’ve never used it before so I don’t even know what to start with.

    Thanks!

    Reply
    • MAID in Alaska says

      November 09, 2011 at 9:48 pm

      Hi Danielle,
      I would start with a tablespoon, then work up from there if you want to add more. 🙂
      Megan

      Reply
  5. Stephanie says

    November 08, 2011 at 1:39 pm

    Oh my but this looks good! We had Red Curry Turkey last night with leftover turkey. Love the sound of this soup and will have to look for the Panang Curry!

    Reply
    • MAID in Alaska says

      November 09, 2011 at 9:49 pm

      Hi Stephanie!
      Oh how I love curries! Your red curry turkey sounds wonderful!
      🙂 Megan

      Reply
  6. Mary says

    January 31, 2020 at 4:17 am

    Just wondering….. do you find the food you eat is related to joint problems?

    Reply
    • Mēgan says

      April 19, 2020 at 4:47 pm

      Yes, for sure! You can read more about my journey here.

      Reply

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megan ancheta

HEY! I’M MĒGAN.

Wife, mother, and gluten-free baker of 12+ years. Here you’ll find my tasty from-scratch recipes that are always gluten-free and dairy-free, with some vegan and grain-free, too.

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