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–+ servings
Thai Chicken Soup

Thai Chicken Soup

Discover the magic of Thai Chicken Soup with bold flavors and creamy coconut milk. Perfect for cozy dinners or impressing guests. Try this easy recipe today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 2 cm fresh ginger grated
  • 2 tablespoons Thai red 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 (nuoc-mam)
  • 1 tablespoon lime juice
  • 1 teaspoon cane sugar
  • Fresh Thai basil leaves for garnish
  • Red chili slices optional
  • Lime wedges for serving
  • Chopped cilantro for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife
  • Measuring spoons and cups
  • Additional serving dishes

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent and slightly golden.
  2. Add the garlic and ginger, stirring constantly to prevent burning.
  3. Stir in the red curry paste and cook for a minute to release its fragrance.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. Add the chicken slices and mushrooms, simmering gently until the chicken is cooked through.
  6. Pour in the coconut milk and stir well. Add fish sauce, lime juice, and sugar; taste and adjust seasoning if needed.
  7. Ladle the soup into bowls and garnish with fresh Thai basil, chili slices, lime wedges, and cilantro.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For a vegetarian option, swap chicken for tofu and use vegetable broth. Adjust the spice level by modifying the amount of curry paste and chili slices. The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently and consider adding a splash of broth if needed. Adding fresh herbs right before serving enhances both the flavor and presentation of the dish.
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