Description
Indulge in the vibrant flavors of Thai Coconut Chicken Soup, where creamy coconut milk meets aromatic herbs and tender chicken. This delightful dish transports you to sunny Thailand with every spoonful, making it perfect for cozy family dinners or rainy day comfort. Quick and easy to prepare, it’s both visually appealing and versatile enough to please various dietary preferences.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks fresh lemongrass, chopped
- 1 tbsp Thai red curry paste
- 1 cup mushrooms (shiitake or button), sliced
- 1/2 cup fresh basil leaves
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 1 tsp palm or brown sugar
- Sliced red chili peppers (to taste)
Instructions
- Prepare your ingredients: Dice chicken into bite-sized pieces and slice mushrooms thinly.
- Sauté aromatics: In a large pot over medium heat, add a splash of oil. Sauté minced garlic and chopped lemongrass until fragrant (about 1 minute). Add chicken pieces and cook until lightly browned.
- Combine liquids: Pour in coconut milk and chicken broth; stir well. Bring to a gentle simmer for about 5 minutes.
- Add vegetables: Stir in sliced mushrooms, red curry paste, and sugar; simmer for another 5 minutes until mushrooms soften. Adjust seasoning with lime juice.
- Finish and serve: Stir in fresh basil leaves and sliced chili peppers just before serving. Ladle into bowls and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg