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–+ servings
Thai Chicken Soup

Thai Chicken Soup

Warm up with this flavorful Thai Chicken Soup recipe packed with creamy coconut milk, zesty lime, and fragrant basil. Perfect for cozy dinners!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 cm fresh ginger, grated
  • 2 tablespoons red Thai curry paste
  • 1 liter chicken broth
  • 400 ml coconut milk
  • 2 chicken breasts, thinly sliced
  • 1 cup shiitake or button mushrooms, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon cane sugar
  • q.s. Fresh Thai basil leaves
  • q.s. red chili slices
  • q.s. lime wedges
  • q.s. cilantro

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Measuring tools

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until translucent.
  2. Toss in the garlic and ginger, stirring constantly to avoid burning. Stir in the red curry paste and let it sizzle for a minute.
  3. Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle boil, then reduce the heat to low.
  4. Add the chicken slices and mushrooms to the simmering broth. Cook for about 10 minutes until the chicken is no longer pink and mushrooms are tender.
  5. Stir in the fish sauce, lime juice, and cane sugar. Adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh Thai basil, red chili slices, cilantro, and lime wedges.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 25gFat: 25gSaturated Fat: 18gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

Use fresh ingredients whenever possible for the best flavor.
Don't skip the fish sauce; it's essential for authentic taste.
Adjust the amount of curry paste based on your preference for spice.
This soup can be made vegetarian by substituting chicken for tofu and vegetable broth.
For a dairy-free option, ensure your coconut milk is unsweetened and additive-free.
Store any leftovers in the fridge and reheat gently on the stovetop, adding a splash of broth or water if it thickens. Enjoy!
Tried this recipe?Let us know how it was!