My Thai Chicken Soup
Immerse yourself in the comforting, aromatic flavors of "My Thai Chicken Soup," a vibrant and creamy dish that transforms weeknight dinners into a taste of Thailand. Made with rich coconut milk, tender shredded chicken, and fragrant herbs like lemongrass and kaffir lime leaves, this soup bursts with authentic Thai flair. The subtle heat from red curry paste is balanced by the tangy brightness of lime juice and a hint of sweetness from brown sugar, creating a perfect harmony of flavors. Packed with colorful veggies like red bell pepper and mushrooms, it’s as nutritious as it is delicious. Whether served on its own or ladled over steaming rice or noodles, this easy-to-make soup is ready in just 45 minutes and perfect for cozy evenings or impressing guests. Don’t forget the finishing touches—fresh cilantro and scallions—that elevate this bowl of comfort to restaurant-quality perfection!
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Recipe Information
Ingredients
- 2 cups Coconut milk
- 3 cups Chicken broth
- 1 pound Chicken breast (boneless, skinless)
- 2 tablespoons Red curry paste
- 2 Lemongrass stalks
- 1 tablespoon Fresh ginger
- 3 Garlic cloves
- 3 Kaffir lime leaves (optional)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 cup Mushrooms (button or shiitake, sliced)
- 1 Red bell pepper (thinly sliced)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Fresh cilantro (chopped)
- 2 Scallions (thinly sliced)
- 1 tablespoon Oil (vegetable or coconut oil)
- 2 cups Cooked rice or rice noodles (optional, for serving)
Instructions
Prepare the ingredients: thinly slice the red bell pepper, mince the fresh ginger, and smash the lemongrass stalks with the back of a knife to release their aroma.
In a large pot, heat the oil over medium heat. Add the red curry paste, garlic (minced), and ginger, stirring for 1-2 minutes until fragrant.
Add the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
Add the chicken breast to the pot. Let it simmer for about 10-12 minutes, or until the chicken is cooked through. Remove the chicken and set it aside to cool slightly.
To the pot, add the smashed lemongrass stalks, kaffir lime leaves (if using), mushrooms, and red bell pepper slices. Simmer for 10 minutes, allowing the flavors to meld.
While the vegetables are cooking, shred the chicken using two forks and set it aside.
After the vegetables have softened, stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed.
Return the shredded chicken to the pot. Simmer for 2-3 minutes to warm through.
Remove the lemongrass stalks and lime leaves (if present) before serving.
Serve hot in bowls, garnished with freshly chopped cilantro and scallions. For a heartier meal, serve over cooked rice or rice noodles.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5217 mg | 227% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 53.3 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 351 mg | 27% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4128 mg | 88% | |
*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.
