Thai Coconut Chicken Soup Recipe

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If you’re looking for a comforting yet healthy soup, this Thai Coconut Chicken Soup is just what you need. It’s an easy recipe that packs a flavorful punch while keeping things light and nourishing. Perfect for weeknight dinners or cozy weekends, it will warm you up and satisfy your cravings.

This dish combines tender chicken with the rich creaminess of coconut milk and aromatic herbs, allowing you to enjoy a taste of Thailand from your kitchen. You’ll be amazed at how simple it is to whip this up with just a few ingredients.

The Ultimate Thai Coconut Chicken Soup

This Thai Coconut Chicken Soup is a delightful blend of tender chicken, fragrant lemongrass, and creamy coconut milk, creating a savory and slightly tangy broth. It’s light yet filling, making it an ideal choice for those seeking healthy meal options.

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
4 cups chicken broth
1 stalk lemongrass, trimmed and smashed
2 kaffir lime leaves
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 tablespoon fish sauce
1 tablespoon lime juice
1 cup mushrooms, sliced
1 red bell pepper, sliced
2 green onions, chopped
Cilantro for garnish

Instructions

Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces and chop the vegetables.
Sauté Aromatics: In a large pot, heat a little oil over medium heat. Add minced ginger, garlic, and lemongrass, sautéing until fragrant (about 2 minutes).
Add Chicken: Add the chicken pieces to the pot and cook until slightly browned.
Combine Broth and Coconut Milk: Pour in the chicken broth and coconut milk, stirring to combine. Add the kaffir lime leaves, and bring to a gentle simmer.
Cook Vegetables: Add the mushrooms and red bell pepper to the pot, cooking for another 5-7 minutes until the chicken is cooked through and the vegetables are tender.
Season: Stir in the fish sauce and lime juice, adjusting the seasoning to taste.
Serve: Remove lemongrass and lime leaves before serving. Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro.