Description
Warm, creamy, and filled with vibrant flavors, this Thai Coconut Chicken Soup is a perfect dish for cozy evenings or when you crave something exotic yet comforting.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 1-inch piece fresh ginger (minced)
- 2 lemongrass stalks (bruised)
- 1 cup sliced button mushrooms
- 1 cup bell peppers (sliced)
- 1/4 cup fresh cilantro leaves (for garnish)
- 2 tbsp fish sauce
- Juice of 1 lime
Instructions
- Prep Your Ingredients: Gather all ingredients. Dice the chicken and chop vegetables into appropriate sizes.
- Sauté Aromatics: In a large pot over medium heat, add oil and sauté minced garlic with grated ginger until fragrant (about 2 minutes).
- Add Chicken: Stir in diced chicken and cook until golden brown on all sides (approximately 5 minutes).
- Combine Liquids: Pour in coconut milk and chicken broth along with bruised lemongrass stalks. Bring to a gentle simmer.
- Stir in Veggies: Add sliced mushrooms and bell peppers; cook until tender (around 5 minutes).
- Season & Serve: Stir in fish sauce and lime juice before removing lemongrass stalks. Ladle into bowls, garnish with fresh cilantro, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg