Description
Indulge in the comforting flavors of Thai Coconut Chicken Soup, where creamy coconut milk melds with tender chicken, fresh herbs, and vibrant vegetables. This delightful dish is a quick weeknight favorite, bringing warmth and joy to your table. Perfect for impressing guests or enjoying a cozy night in, each bowl promises a taste explosion that soothes the soul.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks fresh lemongrass
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup bell peppers (red or yellow), sliced
- 2 tbsp chili paste (adjust to taste)
- ½ cup fresh cilantro, chopped
Instructions
- Chop vegetables and slice chicken into thin strips for even cooking.
- In a large pot over medium heat, add 2 tsp olive oil. Once hot, add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
- Stir in chicken strips and cook until they turn white on the edges, about 3-4 minutes.
- Add coconut milk and vegetable broth. Let it simmer gently while stirring occasionally.
- Add sliced bell peppers, mushrooms, lemongrass, and chili paste. Simmer for another 5-7 minutes until veggies soften.
- Remove from heat and stir in chopped cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg