Description
A vibrant Thai-inspired coconut chicken soup bursting with creamy coconut milk, fresh chili heat, tangy lime, and aromatic herbs. This comforting and flavorful soup balances spice and citrus with tender chicken for an easy and satisfying meal.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 lb chicken breast, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 tbsp soy sauce or fish sauce
- 1 red chili, sliced (adjust to taste)
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Sauté Aromatics: Heat the oil in a pot over medium heat. Add diced onion, minced garlic, and ginger. Cook for 3-4 minutes until softened and fragrant.
- Cook Chicken: Add the sliced chicken breast to the pot and cook until it is lightly browned and mostly cooked through, about 5-7 minutes.
- Add Liquids and Seasonings: Pour in the coconut milk and chicken broth. Stir to combine, then add sliced red chili and soy sauce or fish sauce. Bring the soup to a gentle simmer.
- Simmer Soup: Let the soup simmer for 10-15 minutes to allow flavors to meld and the chicken to fully cook. Adjust seasoning as needed.
- Finish and Serve: Remove the pot from heat, and stir in freshly squeezed lime juice. Ladle soup into bowls and garnish with chopped fresh cilantro before serving.
Notes
- Add mushrooms or baby corn for extra texture and variety.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
