Description
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. This quick recipe comes together in under 30 minutes, making it ideal for busy weeknights when you crave something flavorful and comforting.
Ingredients
Boneless, skinless chicken breast: 1 pound (thinly sliced)
Vegetable oil: 2 tablespoons
Small yellow onion: 1 (thinly sliced)
Red bell pepper: 1 (thinly sliced)
Garlic: 2 cloves (minced)
Fresh ginger: 1 tablespoon (grated)
Thai red curry paste: 2 tablespoons (preferably Thai Kitchen brand)
Chicken broth: 4 cups
Full-fat coconut milk: 1 (13.5-ounce) can
Fish sauce: 1 tablespoon
Brown sugar: 1 tablespoon
Cremini or button mushrooms: 1 cup (sliced)
Fresh lime juice: 2 tablespoons
Fresh cilantro: ¼ cup (chopped, for garnish)
Red chili: 1 (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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup, Thai
- Method: Sautéing, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: N/A