Description
Experience a tropical escape with every spoonful of this creamy and fragrant Thai Coconut Chicken Soup. Perfect for chilly nights, it’s a comforting dish that brings everyone together.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium chicken broth
- 2 tbsp Thai red curry paste (adjust to taste)
- 2 tbsp fresh ginger (peeled and grated)
- 2 stalks lemongrass (tender part only, bruised)
- 3 cloves garlic (minced)
- Fresh cilantro (coarsely chopped)
- Lime wedges
Instructions
- 1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces for even cooking.
- 2. Sauté Aromatics: In a large pot over medium heat, add oil. Sauté minced garlic, grated ginger, and bruised lemongrass until fragrant, about 2 minutes.
- 3. Add Chicken: Add chicken pieces to the pot. Cook until no longer pink, stirring frequently to prevent sticking.
- 4. Pour in Coconut Milk and Broth: Add coconut milk, chicken broth, and red curry paste. Stir well to combine all ingredients.
- 5. Simmer: Bring the mixture to a gentle simmer (not boiling) for about 10 minutes to meld flavors.
- 6. Garnish and Serve: Ladle soup into bowls, top with fresh cilantro, and serve with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 100mg