Thai Coconut Soup
Indulge in the warmth of this Thai Coconut Soup, a comforting dish that marries creamy coconut milk with tender chicken and vibrant vegetables. Infused with aromatic lemongrass and zesty ginger, each spoonful delights your taste buds with a refreshing lime kick. Perfect for cozy dinners or impressing guests, this easy-to-make recipe brings the essence of Thailand straight to your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb boneless, skinless chicken breasts, diced
- 1 stalk fresh lemongrass, minced
- 2 tbsp fresh ginger, minced
- 1 red bell pepper, sliced thinly
- 1 cup mushrooms (button or shiitake), sliced
- 3 cups low-sodium chicken broth
- 2 tbsp freshly squeezed lime juice
- ¼ cup fresh cilantro, chopped
Instructions
- Gather and prepare all ingredients: dice the chicken, mince the ginger and lemongrass, and slice the bell pepper and mushrooms.
- In a large pot over medium heat, add a splash of oil and sauté the diced chicken until browned (about 5 minutes).
- Add minced ginger and lemongrass; stir for 2 minutes until fragrant.
- Pour in coconut milk and chicken broth; mix well and bring to a gentle simmer.
- Add bell pepper and mushrooms; cook for an additional 5 minutes until tender but crisp.
- Remove from heat; stir in lime juice, adjust seasoning if needed, and serve garnished with cilantro.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 340
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Customize your soup by swapping chicken for shrimp or tofu. Adjust spice levels by adding Thai chili paste or flakes as desired. For added depth of flavor, use homemade broth instead of store-bought.