Thai Soup
Dive into the vibrant flavors of Thailand with this comforting and aromatic Thai Soup recipe. Creamy coconut milk and savory chicken broth form the rich base, infused with the bold fragrances of lemongrass, galangal, and kaffir lime leaves. Tender slices of chicken breast and earthy mushrooms are perfectly complemented by a touch of spicy Thai red curry paste, while a harmonious blend of fish sauce, lime juice, and a hint of sweetness balances every spoonful. Garnished with fresh cilantro and green onions, this soup is a crave-worthy medley of tangy, salty, sweet, and spicy flavors. Serve it on its own or ladle it over jasmine rice for a complete, hearty meal. Perfect for a quick weeknight dinner or an impressive appetizer, this Thai Soup is a one-pot wonder that brings authentic Thai cuisine straight to your table in under an hour!
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Recipe Information
Ingredients
- 4 cups coconut milk
- 2 cups chicken broth
- 2 lemongrass stalks
- 1 2-inch piece galangal (or ginger)
- 4 kaffir lime leaves
- 1 pound chicken breast (thinly sliced)
- 2 cups white mushrooms (sliced)
- 1 tablespoon Thai red curry paste
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar or palm sugar
- 2 Thai bird's eye chilies (optional)
- 0.25 cup fresh cilantro (chopped)
- 2 green onions (chopped)
- 1 cup cooked jasmine rice (optional, for serving)
Instructions
Prepare the aromatics: Lightly bruise the lemongrass stalks by smashing them with the back of a knife and cut them into 2-inch pieces. Slice the galangal or ginger thinly. Tear the kaffir lime leaves into halves.
In a large pot, combine coconut milk and chicken broth. Bring to a gentle simmer over medium heat.
Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 5-8 minutes to infuse the flavors into the soup base.
Stir in the Thai red curry paste and mix well until dissolved. Adjust the amount according to your spice preference.
Add the thinly sliced chicken breast to the pot. Simmer gently for 5-7 minutes or until the chicken is cooked through.
Add the sliced mushrooms to the soup and cook for an additional 2-3 minutes until tender.
Season the soup with fish sauce, lime juice, and brown sugar. Stir gently and taste to adjust the balance of salty, sour, and sweet flavors as desired.
If spiciness is preferred, add the Thai bird's eye chilies, either whole for mild spice or chopped for more heat.
Remove the pot from the heat and stir in the chopped cilantro and green onions.
Serve the soup hot in individual bowls, optionally over a scoop of cooked jasmine rice. Garnish with extra cilantro or green onion if desired.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 22.8 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1428 mg | 30% | |
*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.
