Easy Thai Coconut Chicken Soup

Easy Thai Coconut Chicken Soup, inspired by Tom Kha Gai, is a creamy, fragrant dish that brings bold Thai flavors to your table with minimal effort. I first made this on a chilly evening, and its warming blend of coconut milk, ginger, and red curry paste instantly became a household favorite. This quick recipe uses accessible ingredients, making it perfect for a weeknight dinner that feels like restaurant-quality comfort food.

Ingredients

• 1 pound boneless, skinless chicken breast (thinly sliced)
• 2 tablespoons vegetable oil
• 1 small yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons Thai red curry paste (preferably Thai Kitchen brand)
• 4 cups chicken broth
• 1 (13.5-ounce) can full-fat coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup cremini or button mushrooms (sliced)
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro (chopped, for garnish)
• 1 red chili (thinly sliced, optional, for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and red bell pepper, cooking for 3–4 minutes until softened, stirring occasionally.
2. Add the garlic, ginger, and red curry paste. Stir and cook for 1 minute until fragrant.
3. Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle boil.
4. Add the sliced chicken and mushrooms. Reduce heat to medium-low and simmer for 10–12 minutes, until the chicken is cooked through and the mushrooms are tender.
5. Stir in the lime juice. Taste and adjust seasoning with additional fish sauce or lime juice if needed.
6. Serve hot in bowls, garnished with fresh cilantro and sliced red chili, if desired.

Nutrition Facts

This Thai Coconut Chicken Soup is a balanced meal with protein from chicken, healthy fats from coconut milk, and nutrients from vegetables, perfect for a light yet satisfying dish.

• Servings: 4
• Calories per serving: 320 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 6g
• Sodium: 900mg

Preparation Time

This quick recipe comes together in under 30 minutes, making it ideal for busy weeknights when you crave something flavorful and comforting.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

How to Serve

• With Rice: Serve over jasmine rice or rice noodles for a heartier meal.
• As a Standalone: Enjoy as a light soup with a side of crusty bread.
• With Garnishes: Top with extra cilantro, lime wedges, or chili slices for added flavor and presentation.
• With a Salad: Pair with a simple cucumber or Thai-style salad for a refreshing contrast.
• For Sharing: Serve family-style in a large bowl with individual portions for guests to customize.

Additional Tips

• Use Fresh Ingredients: Fresh ginger and garlic enhance the flavor; avoid powdered versions for the best results.
• Adjust Spice: Add more red curry paste or fresh chili for extra heat, or reduce for a milder flavor.
• Make It Vegan: Swap chicken for tofu and use vegetable broth and soy sauce instead of fish sauce.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat gently to avoid separating the coconut milk.
• Freezing Note: Freezing is possible for up to 3 months, but the coconut milk may separate slightly upon thawing. Stir well while reheating.

Budgeting the Recipe

This Easy Thai Coconut Chicken Soup is budget-friendly, using affordable ingredients like chicken breast and canned coconut milk. Chicken can be bought in bulk, and store-brand coconut milk is often cheaper without sacrificing quality. Red curry paste and fish sauce are inexpensive and last for multiple recipes. The total cost for four servings is roughly $10–$14, or $2.50–$3.50 per serving. Shop at discount grocers or use leftover vegetables like mushrooms or bell peppers to stretch the budget further. Buying in-season produce or frozen vegetables can also lower costs while maintaining flavor.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breast?

A: Yes, thighs add richer flavor and stay tender. Simmer for the same time as they cook quickly when sliced.

Q: What if I can’t find red curry paste?

A: Thai Kitchen red curry paste is widely available in grocery stores, but you can substitute with a mix of chili powder and lemongrass paste, though the flavor will differ slightly.

Q: Can I add noodles?

A: Absolutely, add cooked rice noodles or zucchini noodles just before serving for a heartier dish.

Q: How do I prevent the coconut milk from curdling?

A: Add coconut milk at a gentle simmer, not a rolling boil, and stir well. Reheat leftovers slowly on low heat.

Q: Can I make this spicier?

A: Increase the red curry paste to 3 tablespoons or add fresh chilies or chili flakes to taste.

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