Food Network Thai Chicken Soup
Transport your taste buds to the vibrant streets of Thailand with this comforting Food Network Thai Chicken Soup. Packed with bold flavors, this recipe combines creamy coconut milk, fragrant ginger, and zesty red curry paste to create a soul-warming broth. Tender chicken breasts, earthy mushrooms, and a touch of fish sauce add depth and authenticity, while fresh lime juice brightens every spoonful. Finished with aromatic cilantro, crunchy green onions, and a hint of spicy red chili, this soup is a flavor-packed bowl of perfection. Serve as is or ladle it over rice noodles or jasmine rice for an extra hearty meal that's ready in just 45 minutes. Perfect for cozy nights, this Thai-inspired chicken soup is as satisfying as it is easy to make! Keywords: Thai Chicken Soup, coconut milk soup, easy Thai recipe, spicy chicken soup, Food Network recipe.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 6 cups chicken broth
- 1 15-ounce can unsweetened coconut milk
- 2 large (about 1 pound) boneless, skinless chicken breasts
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons lime juice, freshly squeezed
- 0.5 teaspoon kosher salt
- 0.25 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 red chili, thinly sliced
- 2 cups rice noodles or steamed jasmine rice (optional)
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté until softened, about 4-5 minutes.
Stir in the garlic and ginger, cooking for 1 more minute until fragrant.
Add the red curry paste and cook, stirring frequently, for 2 minutes to release its flavors.
Pour in the chicken broth and coconut milk, stirring to combine.
Bring the mixture to a gentle simmer over medium heat.
Add the chicken breasts and cook for 15-20 minutes, or until the chicken is fully cooked and easily shred with a fork.
Remove the chicken breasts from the soup and shred them using two forks. Set aside.
Add the mushrooms, fish sauce, and brown sugar to the soup. Simmer for 5-7 minutes, until the mushrooms are tender.
Return the shredded chicken to the pot and stir it in.
Add the lime juice and kosher salt, adjusting to taste.
Serve hot, garnished with fresh cilantro, green onions, and red chili slices.
If desired, ladle the soup over rice noodles or steamed jasmine rice for a heartier meal.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6304 mg | 274% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 20.3 g | ||
| Protein | 323.6 g | 647% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1178 mg | 91% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4724 mg | 100% | |
*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.
