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Thai Coconut Chicken

Thai Coconut Chicken

Warm up with a delicious Thai Coconut Chicken soup recipe. Easy to make, packed with flavor, and ready in 40 minutes. Perfect for cozy dinners!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 2 tablespoons red curry paste
  • 400 ml coconut milk
  • 500 ml chicken broth
  • 300 g chicken breast, thinly sliced
  • 1 unit carrot, thinly sliced
  • 1 red bell pepper cut into strips
  • 2 tablespoons fish sauce or soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 100 g mushrooms, sliced
  • 1 fresh cilantro for garnish
  • 2 green onions for garnish
  • 2 lime slices for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife for slicing veggies
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Add minced garlic and sliced onion, stirring until soft and translucent.
  2. Stir in the red curry paste and cook for 1-2 minutes.
  3. Pour in the coconut milk and chicken broth. Stir well and bring to a gentle boil.
  4. Add sliced chicken to the pot and let it simmer for about 10 minutes.
  5. Toss in the carrots, bell peppers, and mushrooms. Cook for another 5-7 minutes until tender.
  6. Season with fish sauce (or soy sauce), brown sugar, and lime juice. Stir and garnish with cilantro, green onions, and lime slices.

Nutrition

Calories: 345kcalCarbohydrates: 22gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 890mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 380IUVitamin C: 60mgCalcium: 45mgIron: 1.5mg

Notes

Feel free to substitute chicken with shrimp or tofu, or use almond milk instead of coconut milk for a lighter version. For storage, store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months. For extra flavor, try toasting whole spices before adding them to the curry paste. Enjoy the dish with jasmine rice or crusty bread for a comforting meal!
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