Thai Chicken Soup
Dive into a bowl of enticingly aromatic Thai Chicken Soup, a true feast for the senses and a comforting yet vibrant dish that’s perfect for any occasion. This flavorful soup combines tender slices of chicken breast with a medley of fresh vegetables, including red bell peppers, mushrooms, and carrots, all simmered in a rich coconut milk broth infused with bold red curry paste, fragrant lemongrass, and zesty lime leaves. A touch of fish sauce and lime juice delivers the perfect balance of umami and tang, while hints of ginger and garlic add warmth and depth. Ready in under an hour, this easy homemade Thai soup is ideal for chilly evenings or whenever you crave authentic Southeast Asian cuisine. Garnished with fresh cilantro and green onions, every spoonful is a vibrant burst of flavor that will transport your taste buds straight to Thailand! Perfect for meal prep, family dinners, or impressing guests, this Thai soup recipe is bound to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 2 stalks lemongrass stalks, chopped
- 2 tablespoons red curry paste
- 1 pound chicken breast, thinly sliced
- 4 cups chicken broth
- 2 cups coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 cup button mushrooms, sliced
- 1 large red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 lime leaves
- 1 cup cilantro, chopped
- 4 green onions, sliced
Instructions
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until soft, about 4 minutes.
Stir in the garlic, ginger, and lemongrass, and cook for another 2 minutes until fragrant.
Add the red curry paste and cook for 1 minute, stirring frequently.
Add the sliced chicken breast and cook until the chicken is browned on all sides, about 5 minutes.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes.
Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Add the sliced mushrooms, red bell pepper, carrot, and lime leaves.
Continue to simmer the soup on low heat for another 10 minutes or until the vegetables are tender.
Remove the lime leaves and discard them.
Taste the soup and adjust the seasoning if needed, adding more fish sauce or lime juice to suit your taste.
Garnish with chopped cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 18.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1205 mg | 26% | |
*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.
