Thai Coconut Soup Recipe
This Thai Coconut Soup is a delightful fusion of creamy coconut milk, fresh herbs, and zesty lime that transports your taste buds to Thailand with every spoonful. Perfect for cozy evenings or entertaining guests, this flavorful dish can be whipped up in under 30 minutes. Enjoy the rich textures and vibrant flavors that make this soup a family favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 can (14 oz) full-fat coconut milk
- 1 cup boneless, skinless chicken breast, diced
- 1 tbsp fresh ginger, grated
- 3 kaffir lime leaves
- 1 stalk fresh lemongrass, bruised
- 1 cup mushrooms, sliced
- 2 chili peppers, sliced (adjust for heat)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 tbsp fish sauce (or soy sauce)
Instructions
- Prep Your Ingredients: Gather and chop all ingredients.
- Sauté Aromatics: In a large pot over medium heat, add oil and sauté minced garlic and grated ginger until fragrant (about 2 minutes).
- Add Chicken: Stir in diced chicken breast and cook until no longer pink (5-7 minutes).
- Pour in Coconut Milk: Add coconut milk and chicken broth along with kaffir lime leaves; let simmer for about 10 minutes.
- Add Veggies: Stir in mushrooms and chili peppers; cook until tender (3-4 minutes).
- Finish with Lime Juice: Squeeze in fresh lime juice and stir in fish sauce; taste and adjust seasoning as needed.
- Serve: Garnish with fresh cilantro before enjoying.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
Keywords: For a vegetarian version, replace chicken with tofu and use vegetable broth. Customize by adding your favorite veggies like bell peppers or zucchini. Store leftovers in the fridge for up to three days; reheat gently on the stove.