Description
Indulge in a warm bowl of Thai Coconut Chicken Soup, brimming with creamy coconut milk, zesty lime, and aromatic herbs—a comforting dish perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 2 tablespoons fresh minced ginger
- 2 tablespoons fresh lime juice
- 1 tablespoon Thai red curry paste
- 1 cup fresh basil leaves (for garnish)
- 1 cup sliced bell peppers (red, yellow, or green)
Instructions
- Prepare Your Ingredients: Dice chicken breasts into bite-sized pieces. Chop bell peppers and mince ginger.
- Sauté the Aromatics: In a large pot over medium heat, add a splash of oil. Sauté minced ginger until fragrant, about 1 minute.
- Cook the Chicken: Add diced chicken to the pot and cook until no longer pink, around 5 minutes.
- Mix in Broth and Coconut Milk: Pour in chicken broth and coconut milk along with the red curry paste. Stir well and let simmer for about 10 minutes.
- Add Vegetables: Stir in sliced bell peppers and let soften for another 5 minutes.
- Finish It Off: Remove from heat. Squeeze in fresh lime juice and garnish with basil leaves before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg