Description
A warm and comforting Thai chicken soup packed with bright flavors and a satisfying mix of textures.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (or thighs)
- 1 can full-fat coconut milk
- 4 cups chicken broth
- 3 tablespoons Thai red curry paste
- 2 tablespoons fresh lime juice and zest
- 1 teaspoon sugar
- 1 cup assorted veggies (bell peppers, snap peas, broccoli)
- ¼ cup fresh cilantro
- Optional: chili peppers for heat
Instructions
- Heat a large pot over medium heat. Add a splash of oil and toss in your red curry paste. Cook for a minute to let the flavors bloom.
- Slice your chicken into bite-sized pieces and add to the pot. Sear until no longer pink.
- Pour in the coconut milk and chicken broth. Bring to a gentle simmer.
- Add your veggies and let everything simmer together for about 10 minutes until the chicken is cooked through.
- Stir in fresh lime juice, sugar, and top with cilantro before serving.
Notes
Serve with rice paper rolls or warm, crusty bread for soaking up the broth. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Thai chicken soup, comfort food, easy soup recipe, coconut milk soup