This easy Malaysian chicken soup is a culinary journey through the vibrant flavours of Southeast Asia. It as comforting as it is delicious!
This aromatic and nourishing soup is a symphony of flavours, blending the richness of coconut milk with the zing of red curry paste and the earthy goodness of potatoes and sweet potatoes. Join me as we unravel the secrets behind this soul-soothing dish, perfect for cozy gatherings or simply warming up your evenings with a bowl of authentic Malaysian goodness.
Ingredient Substitutes for this Malaysian Chicken Soup
- Tofu: For a vegetarian option, you can replace chicken with extra-firm tofu cubes. Press the tofu to remove excess moisture before adding it to the soup.
- Shrimp: Seafood lovers can use peeled and deveined shrimp as a flavourful alternative to chicken. Add them towards the end of the cooking time to prevent overcooking.
- Coconut Milk:
- Soy Milk or Almond Milk: For a dairy-free and lighter option, unsweetened soy milk or almond milk can be used. While it won’t replicate the coconut flavour, it will provide a creamy base for the soup.
- Heavy Cream: If you’re not concerned about keeping the dish dairy-free, heavy cream can be used as a substitute. It will make the soup rich and velvety, although it won’t have the coconut flavour.
- Fish Sauce:
- Soy or Tamari Sauce: Both options provide a salty and savory element that enhances the taste of the soup. Start by adding a small amount and adjust to taste, as soy sauce can be quite salty.
- Coconut Aminos: has a slightly sweeter taste compared to soy sauce but works well in providing a umami flavour to your soup. Begin with a conservative amount and adjust according to your preference as you cook.
Feel free to experiment with these substitutions based on your dietary and taste preferences. Keep in mind that substitutions may affect the final taste and texture of the soup.
If you have another suggestion or need help to substitute any other ingredient, please post in the comments section.
Malaysian Chicken Soup
- 1 Sauce Pan
- 1 hand blender or food processor
- 1 tsp. coconut oil
- 1 tbsp. red curry paste
- 17.5 oz. 500g potatoes, peeled, chopped
- 4 cups 1 litre of chicken stock
- ¾ cup 180ml coconut milk, can
- 17.5 oz 500g sweet potatoes, peeled, chopped
- 2 chicken thighs, skinless, boneless, chopped 8oz./230g
- 2 tbsp. ﬁsh sauce
- 1 lime, juiced
- chili ﬂakes, to serve
- 4 tbsp. coriander, chopped, to serve
- In a large saucepan, heat the coconut oil and the curry paste for 1-2 minutes, stirring constantly with a wooden spoon.1 tsp. coconut oil, 1 tbsp. red curry paste
- Add the potatoes and chicken stock to the pan and bring to boil. Now turn the heat down and simmer for 10-15 minutes until the potatoes are tender. Take the pan off the heat and blend the soup in a food processor or with a hand blender until smooth.17.5 oz. 500g potatoes, peeled, chopped, 4 cups 1 litre of chicken stock
- Now, return the soup to the pan.
- Add the sweet potatoes and coconut milk and bring to a boil. Add the chicken to the soup and cook for 15 minutes until the sweet potatoes are tender, stir occasionally.¾ cup 180ml coconut milk, can, 2 chicken thighs, skinless, boneless, chopped, 17.5 oz 500g sweet potatoes, peeled, chopped
- When ready to serve, add in the fish sauce and lime juice. Serve with chili flakes and freshly chopped coriander.2 tbsp. ﬁsh sauce, 1 lime, juiced, chili ﬂakes, to serve, 4 tbsp. coriander, chopped, to serve
- 392 cal
- 13g fats
- 53g carbs
- 19g protein
- 1g fibre
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