Description
Indulge in this creamy, aromatic Thai Coconut Chicken Soup, featuring tender chicken and vibrant flavors, perfect for cozy nights or impressing guests.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 fresh lemongrass stalks, chopped
- 1 knob of fresh ginger, grated
- 3–4 garlic cloves, minced
- 1 red bell pepper, sliced thinly
- Juice of 1 lime
- Fresh cilantro leaves for garnish
- Chili flakes (optional)
Instructions
- Slice chicken into bite-sized pieces. Chop the red bell pepper into strips and mince the garlic. Grate the ginger.
- In a large pot over medium-high heat, add a splash of oil. Sauté the chicken pieces until golden brown (about five minutes). Remove and set aside.
- In the same pot, add more oil if needed. Sauté minced garlic, grated ginger, and chopped lemongrass for about two minutes until fragrant.
- Pour in two cans of coconut milk along with about four cups of chicken stock. Stir well and bring to a gentle simmer.
- Return the chicken to the pot along with sliced red bell peppers. Let it simmer gently for about ten minutes until cooked through.
- Squeeze fresh lime juice into the soup before serving! Ladle into bowls and garnish with fresh cilantro leaves and chili flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg