Description
Experience the warmth and comfort of Thai Coconut Chicken Soup, a creamy blend of coconut milk and tender chicken, spiced with aromatic herbs for a delightful culinary escape.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 1 thumb-sized piece fresh ginger, peeled and chopped
- 2 stalks lemongrass, smashed
- 8 oz sliced mushrooms (button or shiitake)
- Fresh cilantro for garnish
- 2 tablespoons Thai red curry paste
- Lime wedges for garnish
Instructions
- Slice the chicken thighs into bite-sized pieces, chop the ginger finely, and slice the mushrooms.
- In a large pot over medium heat, add a splash of oil and sauté the ginger and lemongrass until fragrant (about 2 minutes).
- Add the sliced chicken thighs to the pot. Cook until no longer pink (about 5 minutes), seasoning with salt and pepper.
- Pour in coconut milk and chicken broth, then stir in the red curry paste. Bring to a gentle simmer.
- Add sliced mushrooms to the pot once it’s bubbling nicely. Simmer for an additional 10 minutes.
- Ladle soup into bowls, garnishing with fresh cilantro and lime wedges before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg