Description
Experience the comforting warmth of this rich and creamy Thai Coconut Chicken Soup, bursting with vibrant flavors and aromatic spices. Perfect for any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound), diced
- 1 can (14 oz) full-fat coconut milk
- 4 cups chicken broth
- 2 tbsp fresh ginger, grated
- 1 stalk lemongrass, bruised
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Gather all ingredients. Dice the chicken breasts into bite-sized pieces and chop the vegetables into thin strips.
- In a large pot over medium heat, add a splash of oil and sauté minced garlic (if using), grated ginger, and bruised lemongrass until fragrant, about 2 minutes.
- Add the diced chicken to the pot. Cook until the chicken turns white on the outside, about 5 minutes. Stir occasionally to prevent sticking.
- Pour in the coconut milk and chicken broth. Bring everything to a gentle simmer while stirring occasionally.
- Add mushrooms and bell peppers to the pot. Let them soften for about 5 minutes.
- Finish with lime juice and garnish with fresh cilantro before serving hot. Enjoy your comforting bowl of soup!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg