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–+ servings
Thai Chicken Soup

Thai Chicken Soup

Discover the magic of Thai Chicken Soup with creamy coconut milk, zesty lime, and fresh basil. Easy to make and bursting with flavor!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 unit onion thinly sliced
  • 2 cloves garlic minced
  • 2 cm fresh ginger grated
  • 2 tablespoons red Thai curry paste
  • 1 liter chicken broth
  • 400 ml coconut milk
  • 2 unit boneless, skinless 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 for garnish
  • 1 unit red chili thinly sliced (optional)
  • q.s. Lime wedges for serving
  • q.s. Fresh cilantro chopped

Equipment

  • Large pot
  • Sharp knife
  • Wooden spoon
  • Measuring spoons
  • Microplane grater

Method
 

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the sliced onions and cook until translucent for about 3-4 minutes.
  3. Toss in the minced garlic and grated ginger, stirring to combine.
  4. Stir in the red Thai curry paste and briefly toast it in the oil.
  5. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle boil and then lowering it to a simmer.
  6. Add the sliced chicken and mushrooms, simmering for about 10 minutes until cooked through.
  7. Stir in the fish sauce, lime juice, and cane sugar, adjusting seasoning to taste.
  8. Ladle the hot soup into bowls and garnish with fresh Thai basil, chili, and cilantro.
  9. Serve immediately with lime wedges on the side.

Nutrition

Calories: 380kcalCarbohydrates: 21gProtein: 26gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 1100mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 750IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use high-quality curry paste for the best flavor.
Adjust seasoning while cooking to achieve your desired balance.
For a spicier meal, keep the seeds in the red chili or add Sriracha.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months. Always label your containers!
Tried this recipe?Let us know how it was!