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Thai Coconut Chicken Soup

Thai Coconut Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp Thai red curry paste
  • 4 cups low-sodium chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lb boneless, skinless chicken thighs
  • 8 oz cremini mushrooms, sliced
  • 3 tbsp fresh lime juice
  • Fresh cilantro, sliced green onions, and thinly sliced red chili, for topping

Method
 

  1. Heat oil in a pot over medium heat. Sauté garlic, ginger, and red curry paste until fragrant, about 2 minutes.
  2. Add broth, coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer and cook 5 minutes.
  3. Add chicken thighs and mushrooms. Simmer until chicken is cooked through, about 15 minutes.
  4. Remove chicken, shred it, and return it to the pot. Stir in lime juice and adjust seasoning.
  5. Ladle into bowls and top with cilantro, green onions, and chili. Serve hot with lime wedges.

Notes

The soup thickens slightly as it sits. Taste after adding the lime and add a little more fish sauce or sugar if the flavors need balancing.