This Easy Thai Coconut Chicken Soup is a comforting bowl of goodness! With tender chicken, creamy coconut milk, and zesty lime, each spoonful is like a warm hug.
The best part? It takes just about 30 minutes to make! I love serving it with fresh cilantro on top, and don’t be surprised if you go back for seconds—it’s that good! 😊
Key Ingredients & Substitutions
Vegetable Oil: This oil is great for sautéing. You can substitute with coconut oil for a stronger coconut flavor, or olive oil if that’s what you have on hand.
Red Thai Curry Paste: This adds warmth and depth. If you’re looking for a milder soup, use less paste or try yellow curry paste instead.
Coconut Milk: Full-fat coconut milk gives a creamy texture. Light coconut milk can work too, but the soup may be less rich. Regular milk or almond milk won’t provide the same flavor.
Chicken: Boneless, skinless chicken breast is a quick option. You can also use thighs for more flavor, or even tofu for a vegetarian twist.
Mushrooms: These are optional but add earthiness. Feel free to leave them out, or substitute with other veggies like zucchini or snap peas.
How Do I Get the Right Flavor Balance?
To achieve a great balance in flavors, focus on the addition of fish sauce, lime juice, and sugar. Each of these plays a role in making the soup exciting!
- Start with the fish sauce; it adds a salty, umami flavor. Start small and adjust to taste.
- Lime juice brings freshness. Add more if you like it tangier.
- The sugar helps balance out the saltiness and enhances the overall flavor. Adjust as needed!
Remember, it’s always easier to add than to take away, so adjust your flavors gradually. Enjoy the process, and you’ll get a deliciously flavorful soup!
Easy Thai Coconut Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red Thai curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound boneless, skinless chicken breast, thinly sliced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 tablespoon fish sauce (or to taste)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sugar
- Fresh cilantro leaves, roughly chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- Thinly sliced red onion (optional for garnish)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and another 20 minutes to cook, totaling roughly 30 minutes. That’s enough time to whip up a quick and delicious meal any day of the week!
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté them for about 1 minute until they are fragrant and aromatic.
2. Add Curry Paste:
Now, stir in the red Thai curry paste. Cook it for another minute to release all those wonderful flavors into the oil.
3. Combine Broth and Coconut Milk:
Pour in the chicken broth and coconut milk, stirring well to combine. Bring this mixture to a gentle simmer; you’ll start to smell the lovely aromas!
4. Cook the Chicken:
Add the sliced chicken breast into the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center.
5. Add Vegetables:
Next, add the sliced onion, red bell pepper, and mushrooms (if you’re using them). Let it simmer for another 5 minutes until the vegetables are tender.
6. Seasoning:
Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning if needed. You want a lovely balance of flavors!
7. Serve:
Remove the pot from heat and ladle the soup into bowls. Garnish each bowl with fresh cilantro leaves, a wedge of lime, and optional sliced red onion.
8. Enjoy!
Serve the soup hot and savor the warm, creamy, and tangy flavors of this Thai coconut chicken soup. It’s a bowl of goodness that’s sure to impress!
Can I Make This Soup Vegetarian?
Absolutely! To make this soup vegetarian, simply replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. The rest of the ingredients remain the same for that delicious flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve with This Soup?
This soup pairs wonderfully with jasmine rice or rice noodles to make it a heartier meal. You could also serve it with a side of spring rolls or a light salad for a complete dinner!
