Description
Indulge in the warm, inviting flavors of Thai Coconut Chicken Soup, where creamy coconut milk melds with tender chicken and vibrant veggies. This delightful dish offers a comforting experience perfect for weeknight dinners or special gatherings. Ready in under an hour, it’s a feast for both the eyes and the palate that will keep your guests coming back for more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 tbsp Thai red curry paste (adjust to taste)
- 1 cup bell peppers, sliced (red and yellow)
- Juice of 1 lime
- ¼ cup fresh cilantro leaves, chopped
- 2 cups low-sodium chicken broth
- 1 tbsp fish sauce
- 1 tsp sugar or honey
Instructions
- Prepare your ingredients by chopping the vegetables and mincing garlic and ginger.
- In a large pot over medium heat, add a splash of oil and sauté garlic and ginger until fragrant (about 1-2 minutes).
- Add whole chicken breasts to the pot; sear on both sides until golden brown.
- Pour in coconut milk and chicken broth; bring to a gentle simmer.
- Add bell peppers, red curry paste, fish sauce, lime juice, and sugar/honey; simmer for another 10-15 minutes.
- Stir in fresh cilantro before serving and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg