Spicy Thai-Inspired Coconut Soup
Dive into the exotic and vibrant flavors of Spicy Thai-Inspired Coconut Soup, a comforting bowl of creamy, fragrant bliss that’s sure to tantalize your palate. This quick and easy recipe combines the bold heat of red curry paste with the aromatic duo of garlic and ginger, creating a flavorful base that complements tender slices of chicken breast and crisp vegetables like red bell pepper and mushrooms. Infused with rich coconut milk, tangy lime juice, and savory fish sauce, this soup achieves the perfect balance of spice, sweetness, and acidity. Fresh kaffir lime leaves and a garnish of cilantro and green onions provide an authentic Thai-inspired touch, while optional Thai bird chilies allow you to customize the heat. Ready in just 40 minutes, this hearty and satisfying dish is perfect for weeknight dinners or when you’re craving something uniquely flavorful. Serve it with jasmine rice or enjoy it as a standalone meal bursting with vibrant Asian-inspired goodness.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 3 units kaffir lime leaves, torn
- 1 medium red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 0.5 cup fresh cilantro, chopped
- 3 units green onions, sliced
- 1 unit Thai bird chili, sliced (optional for extra heat)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the red curry paste, garlic, and ginger, and sauté for about 2 minutes until fragrant.
Add the sliced chicken breast to the pot and cook until it's no longer pink, about 5 minutes.
Pour in the chicken broth and bring to a simmer.
Stir in the coconut milk, fish sauce, brown sugar, lime juice, and torn kaffir lime leaves.
Add the red bell pepper and mushrooms to the pot and let simmer for an additional 10 minutes until the vegetables are tender.
Taste the soup and adjust the seasoning if necessary. Remove the kaffir lime leaves and discard.
Serve the soup hot, garnished with fresh cilantro and green onions. Add sliced Thai bird chili for extra heat if desired.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 52.0 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3723 mg | 79% | |
*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.
