Description
Experience the delightful flavors of Thai Chicken Coconut Soup with this easy recipe that brings comfort in every spoonful.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 cups mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 green onions, chopped
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon red curry paste
- 1 teaspoon cilantro, chopped (for garnish)
Instructions
- In a large pot, heat a little oil over medium heat and add the chopped garlic and ginger, sautéing until fragrant.
- Add the chicken thighs and cook until browned on all sides.
- Pour in the chicken broth and bring to a simmer.
- Stir in the coconut milk, mushrooms, cherry tomatoes, fish sauce, lime juice, and red curry paste.
- Let the soup simmer for 20 minutes, allowing the flavors to meld.
- Add the green onions and cook for an additional 5 minutes.
- Serve hot, garnished with cilantro.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Adjust the amount of red curry paste to control the spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 900 mg
- Fat: 18 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 75 mg