Description
Thai Coconut Chicken Soup is a comforting and flavorful dish that combines creamy coconut milk with tender chicken and vibrant vegetables. Infused with aromatic ginger and garlic, this quick and easy recipe is perfect for busy weeknights or cozy family dinners. Enjoy a bowl of this delightful soup that promises to warm your soul on chilly evenings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup fresh cilantro, chopped
Instructions
- Gather and prepare all ingredients: chop bell peppers, mince garlic, and grate ginger.
- In a large pot over medium heat, add a splash of oil and cook chicken breasts until golden brown on both sides (about 5 minutes per side). Remove chicken and let it rest before shredding.
- In the same pot, sauté minced garlic and grated ginger for about two minutes until fragrant.
- Pour in chicken broth and coconut milk; stir in the chopped bell peppers. Bring to a gentle simmer.
- After about ten minutes, add shredded chicken and lime juice. Simmer for an additional five minutes.
- Serve hot, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: - For a vegetarian version, substitute chicken with tofu or mixed vegetables. - Add chili flakes for heat or use shrimp instead of chicken for variation. - Store leftovers in an airtight container in the fridge for up to three days.