Description
Thai Coconut Chicken Soup is a flavorful and comforting soup combining creamy coconut milk, tender chicken, fresh vegetables, and aromatic Thai spices. This easy-to-make recipe balances spicy, tangy, and savory flavors, perfect for a cozy meal any day.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Salt, to taste
For Garnish
- Fresh cilantro
- Lime wedges
Instructions
- Heat the base: Heat coconut oil in a large pot over medium heat. Add the sliced onion and cook for 2 to 3 minutes until softened and translucent.
- Add aromatics and curry paste: Stir in minced garlic, grated ginger, and red curry paste. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add liquids and bring to simmer: Pour in the chicken broth and full-fat coconut milk. Stir well and bring the mixture to a gentle simmer over medium heat.
- Add chicken and vegetables: Add the thinly sliced chicken breasts, sliced mushrooms, and red bell pepper to the pot. Let it simmer gently for 10 to 12 minutes, or until the chicken is fully cooked through and the vegetables are tender.
- Season the soup: Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning by adding salt or more lime juice as needed to balance flavors.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves and lime wedges. Serve hot for best flavor and comfort.
Notes
- For extra richness, add a splash more coconut milk just before serving.
- Substitute tofu for chicken and use soy sauce instead of fish sauce for a vegetarian version.
- Add fresh Thai basil or chopped chili peppers if you prefer a spicier soup.
- This soup keeps well in the refrigerator for up to 3 days and can be gently reheated.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
