Description
Warm, fragrant, and utterly comforting, this Thai Coconut Chicken Soup is a delightful blend of creamy coconut milk and zesty lime, perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 thumb-sized piece fresh ginger, peeled and thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons freshly squeezed lime juice
- 4 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- Fresh herbs (basil or cilantro) for garnish
Instructions
- Chop the chicken into bite-sized pieces and mince the garlic and ginger.
- In a large pot over medium heat, add a splash of oil and sauté the minced garlic and ginger until fragrant (about 2 minutes).
- Toss in the diced chicken breast and cook until no longer pink (about 5 minutes), stirring regularly.
- Add the coconut milk and chicken broth to the pot. Stir in fish sauce and bring to a gentle simmer.
- After simmering for about 10 minutes, squeeze in fresh lime juice and stir well.
- Ladle the soup into bowls and top with fresh basil or cilantro leaves. Drizzle with additional lime juice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg