Description
A warm bowl of Thai chicken soup featuring tender chicken, aromatic spices, and a rich coconut broth that delivers comfort and warmth.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs (or breasts)
- 4 cups chicken broth (low-sodium)
- 1 can (13.5 ounces) coconut milk
- 2 stalks lemongrass, bruised and chopped
- 3–4 kaffir lime leaves (or zest of a lime)
- 1 thumb-sized piece of ginger, sliced
- 4 cloves garlic, minced
- 1–2 green Thai chilies, slashed
- 1 cup mushrooms, sliced (shiitake or button)
- 1 red bell pepper, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Fish sauce, to taste (or soy sauce for a vegetarian option)
Instructions
- Heat a tablespoon of oil in a large pot over medium heat. Add ginger, garlic, and chilies; sauté until fragrant.
- Add the chicken and sear on all sides until lightly browned, about 5 minutes.
- Pour in the chicken broth, adding the lemongrass and kaffir lime leaves. Bring to a gentle boil, then reduce to a simmer.
- Cook the chicken until tender, about 15-20 minutes. Remove and shred.
- Add the coconut milk, mushrooms, and bell pepper to the pot. Simmer until vegetables are tender.
- Return the chicken to the pot, adjusting with fish sauce to taste. Serve hot, garnished with cilantro and lime wedges.
Notes
Serve with jasmine rice or rice noodles and top with fresh herbs for an enhanced experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Thai chicken soup, comfort food, aromatic broth, recipe, spicy soup