Description
This Easy Thai Chicken Soup recipe offers a delightful way to warm your heart and satisfy your cravings. It features tender chicken, aromatic herbs like lemongrass and ginger, and creamy coconut milk, creating a flavorful soup that captures the essence of Thai cuisine. The balance of sweet, salty, and spicy elements makes this soup a standout choice for a quick, healthy, and impressive meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, thinly sliced
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, minced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon Thai chili paste (adjust to taste)
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Prepare the Ingredients: Gather all ingredients and chop as needed for easy access during cooking.
- Heat the Oil: In a large pot, heat the vegetable oil over medium heat.
- Cook the Aromatics: Add the chopped onion, garlic, ginger, and minced lemongrass. Sauté for 3-5 minutes until fragrant and the onion is translucent.
- Add the Chicken: Increase heat to medium-high. Add sliced chicken and cook until browned on all sides, approximately 5-7 minutes.
- Add Broth and Coconut Milk: Pour in chicken broth and coconut milk. Bring to a simmer, stirring occasionally.
- Season the Soup: Stir in fish sauce, soy sauce, lime juice, and Thai chili paste. Adjust heat to your preference.
- Add Vegetables: Include mushrooms and red bell pepper. Simmer for another 5 minutes until vegetables are tender.
- Add Leafy Greens: Stir in spinach or bok choy and cook for 2-3 minutes until wilted.
- Taste and Adjust: Taste the soup and add salt and pepper as desired. Add more chili paste for extra spice.
- Garnish and Serve: Remove from heat. Stir in fresh cilantro and ladle into bowls. Serve with lime wedges.
Notes
- Use fresh ingredients, especially cilantro and lime, for the best flavor.
- Adjust the amount of Thai chili paste to control the spice level.
- Garnish with crispy fried shallots or chili oil for added texture and flavor.
- Cook vegetables to your preferred tenderness.
- Serve hot for enhanced aromas and flavors.
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Add shrimp or fish for a seafood variation.
- Include rice noodles or udon noodles to make it a heartier meal.
- Experiment with herbs like basil or mint.
- Add red or green curry paste for a coconut curry flavor.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze cooled soup in a freezer-safe container for up to 3 months; vegetable texture may change upon thawing.
- A heavy-bottomed pot, sharp knife, cutting board, and ladle are recommended.
- Chicken thighs can be used instead of chicken breast for added flavor and tenderness.
- This soup can be made gluten-free by using gluten-free fish sauce and soy sauce.
- Serve alongside jasmine rice or crusty bread.
- Increase Thai chili paste or add fresh chilies for a spicier soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Fat: 20g
- Protein: 30g