Thai Coconut Chicken Soup
A flavorful escape to Thailand with tender chicken, creamy coconut milk, and fresh herbs, all ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb Boneless, skinless chicken breast, sliced
- 1 can (14 oz) Full-fat coconut milk
- 8 oz Fresh mushrooms (shiitake, button, or portobello), sliced
- 2 Fresh limes, cut into wedges
- 2 Stalks lemongrass, smashed
- 1 inch Fresh ginger, grated
- 4 cloves Garlic, minced
- 4 cups Chicken broth
- 1 cup Thai basil, fresh
- 1–2 tbsp Chili paste (optional)
Instructions
- Prepare your ingredients by slicing chicken, mincing garlic, grating ginger, and cutting lime.
- Sauté garlic, ginger, and lemongrass in a large pot over medium heat until fragrant.
- Cook the sliced chicken for about 5 minutes, stirring frequently.
- Add chicken broth and bring to a gentle simmer; let it cook for about 10 minutes.
- Stir in coconut milk and sliced mushrooms, and simmer for another 5 minutes.
- Finish with lime juice and Thai basil, adjusting seasoning as needed.
- Serve it warm, garnished with basil or lime wedges.
Notes
You can make this dish vegetarian by substituting the chicken with tofu and loading up on extra vegetables. Serve warm with jasmine rice or crispy wontons.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Thai soup, coconut chicken soup, quick soup recipe, easy Thai recipe, healthy soup