Description
Make this comforting and creamy Thai coconut chicken soup quickly. This recipe uses simple ingredients to create a rich, flavorful broth perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, sliced thinly
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 cup sliced mushrooms
- 1 stalk lemongrass, bruised (optional)
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro, for garnish
- Red pepper flakes, to taste
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove chicken and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
- Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir well to combine. Add the mushrooms and lemongrass, if using. Bring the mixture to a simmer.
- Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through.
- Remove and discard the lemongrass stalk. Stir in the fresh lime juice. Taste and adjust seasoning with more fish sauce or sugar if needed.
- Ladle the soup into bowls. Garnish with fresh cilantro and red pepper flakes before serving.
Notes
- For a vegetarian version, substitute tofu or extra mushrooms for the chicken and use vegetable broth.
- If you do not have fresh lemongrass, you can substitute 1 teaspoon of lemongrass paste.
- For a thicker soup, use only coconut cream instead of coconut milk, or simmer uncovered for a few extra minutes.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8
- Sodium: 550
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 28
- Cholesterol: 75