Dairy-Free Thai Chicken Soup
Cozy up with a bowl of flavorful, creamy, and dairy-free Thai Chicken Soup, a comforting one-pot recipe that transforms simple ingredients into a vibrant, soul-warming dish. Infused with fragrant garlic, ginger, lemongrass, and red curry paste, this soup is rich, spicy, and slightly sweet thanks to creamy coconut milk and a hint of brown sugar. Tender chunks of chicken thighs, mushrooms, and red bell pepper come together in a savory, low-sodium chicken broth, elevated by fish sauce and fresh lime juice for a perfect balance of flavors. Garnished with fresh cilantro and green onions, this gluten-free soup is perfect as-is or served alongside fluffy jasmine rice for a heartier meal. Quick and easy, it’s a 40-minute wonder that delivers the authentic taste of Thai cuisine without any dairy—ideal for weeknights or special occasions alike!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Lemongrass stalk, sliced and bruised
- 2 tablespoons Red curry paste
- 1 pound Boneless skinless chicken thighs, cut into bite-sized pieces
- 4 cups Chicken broth (low-sodium)
- 1 13.5-ounce can Full-fat coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 8 ounces Mushrooms, sliced
- 1 Red bell pepper, thinly sliced
- 2 Kaffir lime leaves (optional)
- 1 Juice of lime
- 1 handful Fresh cilantro, chopped
- 2 Green onions, sliced
- Salt, to taste
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
Add the bruised lemongrass stalk and red curry paste to the pot. Stir and cook for 1-2 minutes until the curry paste is well-combined and aromatic.
Stir in the chicken pieces, coating them in the curry paste. Cook for 4-5 minutes until the chicken begins to brown (it doesn't need to be fully cooked yet).
Pour in the chicken broth and bring the mixture to a simmer. At this point, you can add the optional kaffir lime leaves for extra flavor.
Reduce the heat to medium-low and add the coconut milk, fish sauce, and brown sugar. Stir to combine.
Add the mushrooms and red bell pepper. Let the soup simmer for 10-12 minutes, or until the vegetables are tender and the chicken is fully cooked.
Remove the lemongrass stalk and kaffir lime leaves (if used).
Stir in lime juice and adjust salt to taste.
Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
Serve hot, optionally with cooked jasmine rice on the side or added directly to the soup.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 233.5 g | 85% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 36.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 324 mg | 25% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
