Description
A flavorful and comforting Thai Coconut Chicken Soup featuring tender chicken breasts simmered in a rich and creamy coconut milk broth infused with Thai red curry paste, ginger, lime juice, and fresh cilantro. This vibrant soup offers a perfect balance of spicy, tangy, and sweet flavors, making it an ideal dish for a cozy meal or when craving authentic Thai cuisine at home.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1/4 cup Thai red curry paste
- 1 tablespoon freshly grated ginger
- 4 cups chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 1 pound chicken breasts
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1/4 cup freshly chopped cilantro
- Salt and black pepper, to taste
Instructions
- Heat the oil and soften onion: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent, creating a flavorful base for the soup.
- Add curry paste and ginger: Stir in the Thai red curry paste and freshly grated ginger. Cook together for 30 seconds to release their aromatic flavors into the oil.
- Add liquids and chicken: Pour in the chicken broth and the full-fat coconut milk. Add the whole chicken breasts, fresh lime juice, and light brown sugar. Bring the mixture to a boil.
- Simmer until chicken is cooked: Reduce heat to a gentle simmer and cook for about 15 minutes, or until the chicken breasts are fully cooked and tender.
- Shred the chicken: Remove the chicken breasts from the pot and shred them finely using two forks.
- Return chicken and finish soup: Return the shredded chicken to the pot. Stir in the freshly chopped cilantro and season with salt and black pepper to taste. Heat through briefly to combine the flavors.
- Serve: Ladle the soup into bowls and serve hot, optionally accompanied by freshly cooked noodles or steamed rice for a complete meal. Enjoy the vibrant and comforting flavors!
Notes
- You can adjust the spiciness by using less or more Thai red curry paste according to your preference.
- For a lighter version, use light coconut milk instead of full-fat.
- Add sliced mushrooms or baby spinach leaves during simmering for extra vegetables.
- This soup pairs wonderfully with jasmine rice or rice noodles.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
