Thai Coconut Chicken Soup
A comforting bowl of Thai Coconut Chicken Soup that’s simple to make and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Paleo, Gluten-free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can full-fat coconut milk
- 8 ounces fresh shiitake or button mushrooms
- 3 tablespoons freshly squeezed lime juice
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons chili paste or sauce (to taste)
- 1/2 cup fresh cilantro, chopped
Instructions
- Prep Your Ingredients: Start by gathering and prepping all your ingredients.
- Sauté the Aromatics: Heat a large pot over medium heat. Add a splash of oil, then toss in your minced garlic and ginger.
- Cook the Chicken: Add the diced chicken to the pot and cook until browned and cooked through.
- Add the Mushrooms: Toss in the mushrooms and let them cook down.
- Incorporate the Broth and Coconut Milk: Pour in the chicken broth and coconut milk, stirring gently.
- Season with Lime and Chili: Squeeze in fresh lime juice and add your chili paste or sauce.
- Simmer and Serve: Allow the soup to simmer for about 5 minutes.
- Garnish and Enjoy: Ladle the soup into bowls and finish with fresh cilantro.
Notes
Feel free to swap ingredients based on your preferences. This soup thickens beautifully when refrigerated, just add broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Thai, soup, chicken soup, coconut soup, quick recipe