Description
Indulge in the warm, comforting flavors of Thai Coconut Chicken Soup, where creamy coconut milk meets zesty lime and aromatic ginger. This delightful dish transports you to Thailand with every spoonful, making it perfect for cozy nights or festive gatherings. Easy to prepare yet bursting with vibrant flavors, this soup is not just a meal; it’s a culinary experience that will leave everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- Juice of 2 limes
- 4 cups low-sodium vegetable broth
- 1 cup fresh cilantro, chopped (for garnish)
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms (shiitake or button), sliced
- 2 sliced chili peppers (to taste)
- 2 tbsp fish sauce
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Gather and prepare all ingredients: chop chicken into bite-sized pieces and slice vegetables.
- In a large pot over medium heat, add oil and sauté minced garlic and grated ginger until fragrant (about 1-2 minutes).
- Add chicken pieces and cook until they turn white (approximately 5 minutes).
- Pour in vegetable broth while scraping up any bits stuck to the pot.
- Slowly stir in coconut milk along with red bell pepper and mushrooms; simmer for about 10 minutes until vegetables soften.
- Incorporate lime juice and fish sauce; taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish generously with cilantro and green onions. Serve hot with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg