Description
A creamy and comforting Thai coconut soup packed with tender chicken, fragrant herbs, and a gentle kick of spice, perfect for busy weeknights.
Ingredients
Scale
- 2 cans full-fat coconut milk (13.5 oz each)
- 4 cups low-sodium chicken broth
- 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
- 8 oz sliced cremini or straw mushrooms
- 1–2 tablespoons Thai red curry paste
- 2–3 tablespoons fish sauce
- Juice of 1–2 limes
- 2–3 stalks bruised lemongrass, cut into large pieces
- A few slices of fresh galangal or ginger
- 4–6 torn kaffir lime leaves (optional)
- 1–2 teaspoons sugar
- Sliced red chilies or chili garlic sauce (optional)
- Fresh herbs for garnish (cilantro, Thai basil, green onions)
Instructions
- In a large pot, heat a tablespoon of neutral oil over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
- Add the bruised lemongrass, galangal (or ginger), and kaffir lime leaves. Stir for another minute.
- Pour in the chicken broth and bring to a gentle simmer for 5-10 minutes.
- Add the sliced chicken to the broth; it will cook quickly in about 5-7 minutes.
- Add the sliced mushrooms and let simmer for another 3-5 minutes until tender.
- Reduce heat to low and stir in the coconut milk. Do not let it boil.
- Stir in fish sauce, sugar, and lime juice, adjusting seasoning as needed.
- Let it heat through gently for a few more minutes before serving, removing large pieces of aromatics.
- Ladle soup into bowls and garnish with fresh herbs.
Notes
Feel free to adjust spice levels and add sneaky veggies for a healthier twist! Serve with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg