Description
A delicious and easy recipe for Thai coconut chicken soup that you’ll love making at home.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1-inch piece fresh ginger, minced
- 2 tbsp fresh lime juice
- 2 tbsp Thai red curry paste
- 4 cups low-sodium vegetable broth
- Fresh cilantro (optional)
- Sliced jalapeños (optional)
Instructions
- Prep ingredients: Chop chicken thighs into bite-sized pieces and mince the fresh ginger finely
- Sauté aromatics: Heat oil in large pot over medium heat, add minced ginger and cook until fragrant (1 minute)
- Cook chicken: Add chicken pieces and Thai red curry paste, stir for 5 minutes until chicken is cooked through
- Add liquids: Pour in coconut milk and vegetable broth, stir well and bring to gentle simmer
- Finish and serve: Squeeze in fresh lime juice, adjust seasoning, serve hot with cilantro and jalapeños
Notes
- Use full-fat coconut milk for the richest texture and most authentic flavor profile
- Don’t skip sautéing the ginger first – this step releases essential oils that enhance the entire soup
- Chicken thighs are preferred over breasts because they remain tender and add more flavor to the broth
- Store leftovers in the refrigerator for up to 2 days and reheat gently on the stovetop, stirring frequently to prevent separation
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Thai coconut chicken soup, recipe, homemade, cooking, food, easy recipe