Description
This easy Thai chicken soup combines tender chicken, aromatic herbs, and creamy coconut milk for a flavorful, comforting meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pound boneless chicken thighs, sliced
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- Fresh cilantro leaves for garnish
- Optional: Chili flakes for heat
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger; sauté until fragrant and softened, about 2-3 minutes.
- Add the sliced chicken thighs and cook until browned on all sides, approximately 5 minutes.
- Pour in the chicken broth and coconut milk, then bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes, allowing flavors to meld.
- Stir in fish sauce, lime juice, sugar, red bell pepper, and mushrooms; cook for an additional 5-7 minutes until vegetables are tender.
- Remove from heat, garnish with fresh cilantro leaves, and serve hot.
Notes
For the best results, use fresh lime juice and adjust spiciness with chili flakes to taste. Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 12g
- Protein: 25g