Description
This Easy Thai Chicken Soup is packed with vibrant flavors and creamy coconut milk, offering the perfect balance of tangy, savory, and spicy. It’s quick to make, comforting, and great for weeknight dinners or meal prep.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, cooked and shredded
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup spinach or kale
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
- Stir in red curry paste and cook for 1 minute to release its aroma.
- Add chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add shredded chicken, red bell pepper, and mushrooms. Simmer for 10-15 minutes, or until vegetables are tender.
- Stir in fish sauce, lime juice, and brown sugar. Adjust seasoning to taste.
- Add spinach or kale and cook for 2-3 minutes until wilted.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For extra heat, add a chopped Thai chili or a dash of chili flakes.
- Swap chicken with shrimp or tofu for variations.
- Pair with jasmine rice or crusty bread for a hearty meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg