This Easy Thai Coconut Chicken Soup is warm and inviting! Made with tender chicken, creamy coconut milk, and fragrant spices, it brings a taste of Thailand right to your kitchen.
Honestly, it’s like a cozy hug in a bowl! I love whipping it up when I need a quick meal that’s both delicious and comforting. Just stir, simmer, and enjoy! 🌿
Key Ingredients & Substitutions
Coconut Milk: This is the star of the soup! It adds creaminess and depth of flavor. If you want a lighter option, you can use light coconut milk or even unsweetened almond milk, though the flavor will change slightly.
Chicken: Boneless, skinless chicken breasts or thighs work best here. Thighs give a juicier bite, so I often choose them. You can also switch it out for shrimp or tofu if you prefer a seafood or plant-based option.
Red Thai Curry Paste: This paste packs the soup with flavor. If you don’t have it, you can use curry powder or a homemade mix of spices (like cumin, coriander, and chili powder), but the taste will be different.
Veggies: I love adding broccoli and mushrooms for extra nutrition and texture. Feel free to use any vegetables you have on hand, like carrots or snap peas, for a personal touch!
How Do I Perfectly Sauté Garlic and Ginger?
Sautéing garlic and ginger is crucial for building flavor. Here’s how to do it right:
- Use medium heat to prevent burning. You want them to become fragrant, not charred.
- Add the garlic and ginger after your onions are slightly softened for the best flavor release.
- Keep an eye on it! This usually takes about 2-3 minutes. If it starts to brown too quickly, lower the heat.
This step sets a flavorful base for your soup, so don’t rush it!
Easy Thai Coconut Chicken Soup
Ingredients:
- 2 tablespoons vegetable oil
- 1 pound (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 small red onion, sliced
- 1 red bell pepper, sliced into strips
- 3 cups chicken broth
- 1 (14 oz/400 ml) can coconut milk
- 1-2 tablespoons red Thai curry paste (adjust to taste)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup broccoli florets (optional)
- 1/2 cup sliced mushrooms (optional)
- 2-3 kaffir lime leaves (optional)
- 1 tablespoon fresh ginger or galangal, finely chopped or grated
- 2 cloves garlic, minced
- Juice of 1 lime (plus lime wedges for garnish)
- Fresh cilantro, chopped, for garnish
Time Estimate:
This Easy Thai Coconut Chicken Soup will take about 10 minutes to prepare and around 15 minutes to cook, making the total time around 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Heat Up That Oil:
Start by heating the vegetable oil in a large pot or saucepan over medium heat. This will be the base for all those delicious flavors!
2. Sauté the Aromatics:
Once the oil is hot, add in the minced garlic, ginger, and sliced red onion. Sauté this mixture for about 2-3 minutes until it becomes fragrant and the onions soften. You want to wake up those wonderful aromas!
3. Add the Curry Paste:
Stir in the red Thai curry paste, and let it cook for another minute. This is where the soup starts to get its cozy warmth and flavor. Your kitchen is going to smell amazing!
4. Cook the Chicken:
Next, toss in the chicken pieces. Stir everything around to coat the chicken with the curry paste. Cook for about 3-4 minutes until the chicken starts to brown a bit.
5. Pour in the Broth and Coconut Milk:
Now, pour in the chicken broth and the can of coconut milk. Give it a good stir to combine everything together!
6. Add the Seasonings and Veggies:
Sprinkle in the fish sauce, sugar, and if you want, the kaffir lime leaves. Then, add in the broccoli florets, mushrooms, and bell pepper strips. This makes the soup colorful and nourishing!
7. Bring it to a Boil:
Turn up the heat and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer for about 10-15 minutes. You want the chicken to be fully cooked and the veggies to be tender.
8. Finish with Lime Juice:
Once done, remove the pot from the heat and stir in the lime juice. Give it a taste and add more fish sauce or sugar if necessary. This balances all those lovely flavors!
9. Serve It Up:
Ladle the soup into bowls and garnish each with fresh cilantro and a wedge of lime on the side. A squeeze of lime just before eating adds a bright touch!
10. Enjoy:
Serve your warm, flavorful Thai coconut chicken soup immediately. Cozy up and dig in!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking! Thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for quicker thawing. Make sure to pat it dry before adding it to the pot.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian or vegan, simply replace the chicken with tofu or a mix of your favorite vegetables. Use vegetable broth instead of chicken broth, and check that the curry paste and fish sauce are vegan-friendly or skip the fish sauce altogether.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave, adding a splash of coconut milk or broth if it looks too thick.
What Can I Serve With This Soup?
This soup pairs wonderfully with jasmine rice or rice noodles for a heartier meal. You can also serve it with crusty bread or a side salad for a fresh contrast!
