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Thai Coconut Chicken Soup

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A comforting bowl of Thai Coconut Chicken Soup with tender chicken, fragrant herbs, and rich coconut milk, perfect for any day.

Ingredients

Scale
  • 1 lb Chicken (boneless, skinless, breast or thighs)
  • 1 can Coconut Milk (full-fat)
  • 8 oz Mushrooms (cremini or shiitake)
  • 1 Lime (juiced)
  • 2 cloves Garlic (minced)
  • 1 inch Ginger (minced)
  • 4 cups Chicken Broth
  • 1/4 cup Fresh Cilantro (for topping)
  • 2 tbsp Chili Paste (adjust to taste)
  • 1 tbsp Fish Sauce (or soy sauce for vegetarian)

Instructions

  1. Prep your ingredients by chopping chicken, slicing mushrooms, and mincing garlic and ginger.
  2. Heat a splash of oil in a large pot over medium heat. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
  3. Cook the chicken for 5-7 minutes until golden brown.
  4. Incorporate the sliced mushrooms and cook for another 3-4 minutes.
  5. Pour in the chicken broth and bring to a gentle boil. Add chili paste and fish sauce, stirring to combine.
  6. Add the coconut milk, lower the heat, and simmer for about 10 minutes.
  7. Season the soup with lime juice and adjust flavors as needed.
  8. Finish by stirring in fresh cilantro and serving hot.

Notes

For a vegetarian version, substitute chicken with tofu and chicken broth with vegetable broth. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Thai soup, coconut chicken, comfort food, easy recipe, quick meal

Find it online: https://cleanplatecravings.com/thai-coconut-chicken-soup/