Description
This Thai Inspired Chicken Soup recipe offers a flavorful and warming experience. It is simple to prepare, packed with healthy ingredients, and features a creamy coconut milk base with aromatic Thai spices. This authentic Thai chicken soup is perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 stalk lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces
- 1 teaspoon red curry paste
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh Thai basil leaves
- 1 lime, cut into wedges
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken thighs and cook until browned on all sides. Remove chicken and set aside.
- Add sliced onion to the pot and cook until softened, about 5 minutes.
- Stir in minced garlic, grated ginger, and lemongrass pieces. Cook for 1 minute until fragrant.
- Add red curry paste and cook, stirring constantly, for 1 minute more.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the browned chicken to the pot. Stir in coconut milk, fish sauce, and sugar.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- Season with salt to taste. Remove lemongrass pieces before serving.
- Ladle the creamy Thai chicken soup into bowls. Garnish with fresh cilantro and Thai basil leaves. Serve with lime wedges on the side.
Notes
- For a spicier soup, add more red curry paste or a pinch of chili flakes.
- If you don’t have fresh lemongrass, you can use 1 teaspoon of lemongrass paste.
- Kaffir lime leaves can be added with the lemongrass for an extra citrusy aroma.
- This Thai chicken noodle soup can be made by adding cooked rice noodles in step 6.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
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