Description
This Thai Coconut Chicken Soup is a comforting and flavorful dish with the perfect blend of creamy coconut milk, spicy red curry paste, and tender chicken. It’s a simple yet satisfying soup that will warm you up from the inside out.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 1 cup mushrooms, sliced (shiitake or button)
- 1 red bell pepper, thinly sliced
- 2 tablespoons fresh lime juice
- ½ teaspoon salt (or to taste)
Garnish:
- fresh cilantro
- sliced green onions
- lime wedges
Instructions
- Heat coconut oil in a large pot over medium heat. Add ginger and garlic and sauté for 1 minute until fragrant. Stir in red curry paste and cook for another 30 seconds to release flavor.
- Pour in chicken broth and bring to a simmer. Add coconut milk, fish sauce, and brown sugar. Stir to combine.
- Add the sliced chicken and cook for 8–10 minutes until the chicken is fully cooked. Stir in the mushrooms and red bell pepper and simmer for 3–4 more minutes until tender.
- Remove from heat and add lime juice. Taste and adjust seasoning with salt or more lime juice if needed.
- Ladle into bowls and garnish with cilantro, green onions, and lime wedges. Serve hot.
Notes
- For extra heat, add sliced Thai chiles or a dash of chili oil.
- You can substitute tofu for a vegetarian version and use low-sodium broth to control saltiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
