Description
A creamy and flavorful Thai coconut chicken soup.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon red curry paste
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium-high heat.
- Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in red bell pepper and cook for 2-3 minutes.
- Pour in chicken broth and coconut milk. Bring to a simmer.
- Stir in fish sauce, lime juice, and red curry paste.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add more red curry paste.
- You can substitute chicken breast for thighs if preferred.
- Add other vegetables like mushrooms or snap peas for extra flavor and texture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Thai coconut chicken soup, tom kha gai, coconut milk soup, chicken soup, easy soup recipe