Description
Warm up with a bowl of comforting Thai Coconut Chicken Soup, a flavorful and aromatic dish that’s perfect for chilly days. This soup combines tender chicken, creamy coconut milk, and a blend of Thai spices for a delicious meal that’s both satisfying and easy to make.
Ingredients
Scale
For the Soup:
- 1 pound boneless, skinless chicken breasts or thighs (thinly sliced)
- 1 tablespoon olive oil
- 2 tablespoons red curry paste
- 1 tablespoon grated fresh ginger
- 3 garlic cloves (minced)
- 4 cups low-sodium chicken broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup sliced mushrooms
- 1 red bell pepper (thinly sliced)
- 1 cup baby spinach or bok choy
- Salt to taste
For Garnish:
- Fresh cilantro
- Thai basil
- Lime wedges
- Sliced red chili
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Add red curry paste, ginger, and garlic, cooking for 1-2 minutes until fragrant.
- Add the chicken slices and cook for 3-4 minutes until lightly seared. Pour in the chicken broth and bring to a gentle simmer.
- Stir in coconut milk, fish sauce, soy sauce, lime juice, and brown sugar. Add mushrooms and red bell pepper. Simmer for 10-15 minutes until chicken is cooked through and vegetables are tender.
- Add baby spinach and cook for 2 more minutes until wilted. Adjust seasoning with salt or lime juice.
- Serve: Garnish with cilantro, Thai basil, lime wedges, and sliced red chili. Enjoy hot!
Notes
- You can substitute chicken with shrimp or tofu for variety.
- Use light coconut milk for a lower-fat option.
- Serve with jasmine rice or rice noodles for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
