Description
A creamy and flavorful Thai Coconut Chicken Soup that combines tender chicken, fresh vegetables, and aromatic spices for a delightful meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Cooked rice or rice noodles, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3 minutes, until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add the sliced red bell pepper and mushrooms to the pot, cooking for another 3-4 minutes until they begin to soften.
- Mix in the red curry paste and cook for 1 minute, stirring to combine with the vegetables.
- Pour in the chicken broth and coconut milk, stirring well. Bring the mixture to a simmer.
- Add the chicken pieces to the pot, cooking for about 10-12 minutes until the chicken is cooked through.
- Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if necessary.
- Serve hot over cooked rice or rice noodles, garnished with fresh cilantro and sliced green onions.
Notes
- For a spicier version, add sliced jalapeños or a dash of sriracha.
- You can also substitute shrimp or tofu for the chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg