Description
A flavorful and creamy Thai Chicken Soup made with coconut milk, chicken, and fresh vegetables.
Ingredients
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- 2 green onions, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- In a large pot, combine the chicken broth and coconut milk over medium heat. Stir in the red curry paste, fish sauce, lime juice, ginger, and garlic. Bring to a gentle simmer.
- Add the sliced chicken to the pot and cook for about 5-7 minutes, or until the chicken is cooked through.
- Stir in the mushrooms and red bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender.
- Add the baby spinach and cook for another minute until wilted.
- Taste the soup and season with salt and pepper as needed.
- Serve hot, garnished with chopped green onions and cilantro, with lime wedges on the side.
Notes
- For a spicier soup, add sliced Thai bird chilies or a dash of sriracha.
- Substitute shrimp or tofu for the chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg