Thai Coconut Chicken Soup
A delightful blend of aromatic spices, creamy coconut milk, and tender chicken that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Paleo
Ingredients
Scale
- 1 lb Chicken (boneless, skinless thighs or breasts)
- 1 can Coconut Milk (full-fat)
- 8 oz Mushrooms (shiitake or button)
- 2 Limes (juice and zest)
- 4 cups Chicken Broth
- 1 tbsp Ginger (fresh, grated)
- 3 cloves Garlic (minced)
- Cilantro (for garnish)
- 2–3 Chilies (Thai bird’s or red pepper flakes)
- 2 tbsp Fish Sauce
Instructions
- Sauté the aromatics: Heat a tablespoon of oil over medium heat, add minced garlic and grated ginger for 1-2 minutes until fragrant.
- Cook the chicken: Add chicken pieces, season with salt and pepper, and sauté for 5-7 minutes until golden-brown.
- Add the broth and coconut milk: Pour in chicken broth and coconut milk, stirring to combine and bring to a gentle simmer.
- Incorporate the mushrooms: Add sliced mushrooms and let them soak up the flavors for about 5 minutes.
- Infuse with flavor: Add fish sauce, lime juice and zest, and chilies. Simmer for another 10 minutes.
- Finish with cilantro: Stir in fresh cilantro before serving.
- Serve and enjoy: Ladle into bowls and enjoy with rice or bread.
Notes
Drizzle extra coconut milk on top and garnish with fresh cilantro for presentation.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 60mg
Keywords: Thai soup, coconut chicken soup, Tom Kha Gai, comfort food, spicy soup