Description
A delightful blend of Thai flavors and tender chicken, this Easy Thai Chicken Soup is comfort food with an adventurous twist!
Ingredients
Scale
- 1 lb chicken breast or thighs, skinned and boneless, diced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce (or soy sauce for vegetarians)
- 1 lime, juiced (plus wedges for garnish)
- 1 cup mushrooms, sliced (shiitake or button work well)
- 1 cup carrots, sliced
- 1 cup baby spinach (or kale)
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- Fresh cilantro for garnish
- Optional: chili flakes, for extra heat
- Optional: rice noodles or vermicelli for a heartier dish
Instructions
- Add a splash of vegetable oil in a large pot over medium heat. Toss in minced garlic and ginger, sauté for about 1 minute until fragrant.
- Cook the diced chicken in the pot until browned on all sides, about 5-7 minutes.
- Stir in the red curry paste, coating the chicken, and cook for another 2 minutes.
- Pour in the chicken broth and coconut milk, stirring well to combine, and bring to a gentle boil.
- Add sliced carrots and mushrooms. Reduce the heat and let your soup simmer for about 10 minutes until vegetables are tender.
- Stir in the fish sauce and lime juice. Adjust seasoning and add chili flakes if desired.
- Add baby spinach (or kale) and let it wilt into the soup for about 2 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges. Add cooked rice noodles for a heartier meal.
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas, and use vegetable broth. This soup can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg