Our Favorite Chicken and Coconut Soup Thai Style
Transport your taste buds to the vibrant streets of Thailand with Our Favorite Chicken and Coconut Soup Thai Style, a comforting bowl of aromatic flavors and velvety richness. This recipe combines tender chicken thighs, simmered to perfection in a fragrant broth infused with lemongrass, fresh ginger, and bold red curry paste. A creamy swirl of full-fat coconut milk adds indulgence, while mushrooms, red bell peppers, and optional Thai chilies provide a delightful medley of textures and spice. Finished with a splash of lime juice, fish sauce, and a touch of brown sugar, each spoonful strikes the perfect balance of savory, tangy, and lightly sweet. Garnished with fresh cilantro and green onions, and served with fluffy jasmine rice, this one-pot wonder is a quick and satisfying meal perfect for weeknight dinners or cozy gatherings. Ready in just 40 minutes, this Thai-inspired coconut soup is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 tablespoon coconut oil
- 2 lemongrass stalks, trimmed and lightly crushed
- 5 slices fresh ginger, peeled and sliced into thin coins
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 400 milliliters full-fat coconut milk
- 1 teaspoon brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 200 grams mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 Thai chilies, sliced (optional, for spiciness)
- 2 tablespoons fresh cilantro leaves, chopped
- 2 green onions, thinly sliced
- 2 cups jasmine rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large pot over medium heat. Add the lemongrass and ginger slices, and sauté for 1-2 minutes until aromatic.
Stir in the red curry paste and cook for another 30 seconds to release its fragrance.
Pour in the chicken broth and bring it to a simmer. Add the chicken pieces and let them cook for about 10 minutes, or until fully cooked through.
Reduce the heat to low and stir in the coconut milk, ensuring it's well incorporated.
Add the mushrooms, red bell pepper, and chilies (if using). Let the soup simmer for 5-7 minutes until the vegetables are tender.
Season the soup with brown sugar, fish sauce, and lime juice. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with cilantro and green onions.
Serve hot with jasmine rice on the side, if desired.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1497 mg | 32% | |
*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.
