Easy Thai Chicken Soup
This creamy Thai chicken soup is packed with flavors and takes under 30 minutes to prepare, making it a perfect quick and healthy dinner option.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken thighs, sliced thin Can be substituted with shrimp or tofu.
- 1 tbsp coconut oil or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce (or soy sauce for a lighter flavor)
- 1 tsp brown sugar or honey
- 1 Juice of 1 lime
- 1 red bell pepper, sliced thin
- 1 cup mushrooms, sliced
- 1 cup baby spinach or bok choy leaves
- Fresh cilantro and lime wedges for serving
Instructions
Preparation
- Heat coconut oil in a large pot over medium heat. Add onion and cook for 3 minutes until soft.
- Stir in garlic and ginger; cook for another minute until fragrant.
- Mix in red curry paste and stir constantly for 1 minute to bloom the spices.
- Pour in the chicken broth and add sliced chicken. Bring to a gentle boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
- Stir in coconut milk, fish sauce, and brown sugar. Simmer another 5 minutes until the soup looks slightly creamy and fragrant.
- Toss in bell pepper and mushrooms. Cook for 3 to 4 minutes until tender.
- Stir in lime juice and spinach. Simmer 1 minute until leaves wilt.
- Ladle into bowls and top with fresh cilantro and a squeeze of lime.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the coconut flavor. Can be paired with jasmine rice or rice noodles.