Thai Chicken and Coconut Soup Cooking Light
Indulge in the vibrant flavors of Thailand with this light yet satisfying Thai Chicken and Coconut Soup. This easy-to-make dish combines tender slices of chicken breast with the creamy richness of light coconut milk, all infused with the aromatic allure of lemongrass, fresh ginger, and optional kaffir lime leaves. A harmonious balance of Thai red curry paste, fish sauce, lime juice, and a hint of brown sugar creates a savory, tangy, and mildly sweet broth that’s perfect for any occasion. With the added texture of mushrooms and a garnish of scallions, cilantro, and Thai chili peppers for a fiery finish, this comforting soup comes together in just 40 minutes and is both low-calorie and bursting with authentic flavor. Perfect as a warming appetizer or a light main course, this recipe is your go-to for a healthy and flavorful weeknight dinner.
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Recipe Information
Ingredients
- 2 pieces (about 12 oz total) Chicken breast, boneless and skinless
- 1 can (13.5 oz) Coconut milk, light
- 4 cups Chicken broth, low-sodium
- 1 stalk Lemongrass stalk
- 2 leaves Kaffir lime leaves (optional)
- 1 piece (2-inch), thinly sliced Ginger, fresh
- 2 tablespoons Thai red curry paste
- 1.5 cups, thinly sliced Mushrooms, white or shiitake
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Brown sugar
- 3 stalks, thinly sliced Scallions (green onions)
- 0.25 cup, chopped Fresh cilantro leaves
- 2 small, thinly sliced Thai chili peppers (or red chili, optional)
- 1 tablespoon Cooking oil (e.g., canola or coconut oil)
Instructions
Thinly slice the chicken breasts into bite-sized strips and set aside.
Prepare the lemongrass by trimming the ends, peeling the tough outer layers, and lightly bruising the stalk with the back of a knife to release its aroma.
Heat 1 tablespoon of cooking oil in a large soup pot over medium heat.
Add the ginger, lemongrass stalk, and Thai red curry paste to the pot, stirring frequently for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a gentle simmer.
Add the chicken strips to the broth along with the kaffir lime leaves (if using). Simmer for about 8-10 minutes until the chicken is cooked through.
Stir in the mushrooms, lite coconut milk, fish sauce, lime juice, and brown sugar. Simmer for another 5 minutes so the flavors can meld.
Taste the soup and adjust the seasoning with additional fish sauce or lime juice if needed.
Remove the lemongrass and lime leaves before serving.
Ladle the soup into bowls and garnish with sliced scallions, fresh cilantro, and Thai chili peppers for a spicy kick (optional).
Serve hot and enjoy your Thai Chicken and Coconut Soup!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.4 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3291 mg | 70% | |
*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.
