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–+ servings
Thai Chicken Soup

Thai Chicken Soup

Warm up with a flavorful Thai Chicken Soup recipe packed with aromatic spices and creamy coconut milk. Perfect for cozy dinners!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cm fresh ginger, grated
  • 2 tablespoons red Thai curry paste
  • 1 liter chicken broth
  • 400 ml coconut milk
  • 2 breasts chicken, thinly sliced
  • 1 cup shiitake or button mushrooms, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon cane sugar

Equipment

  • Large pot
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent.
  2. Toss in the garlic and ginger, stirring frequently.
  3. Stir in the red Thai curry paste and let it toast for a minute.
  4. Pour in the chicken broth and coconut milk, then bring to a boil.
  5. Add the chicken slices and mushrooms, letting them simmer for about 10 minutes.
  6. Stir in the fish sauce, lime juice, and sugar. Adjust seasoning as needed.
  7. Ladle the soup into bowls and top with fresh basil, chili slices, lime wedges, and cilantro.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 22gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 680IUVitamin C: 15mgCalcium: 35mgIron: 1.5mg

Notes

If you can’t find Thai basil, regular basil works as a substitute. For a different protein, try shrimp or tofu.
For a dairy-free alternative to coconut milk, use almond or cashew cream. Make sure to adjust seasonings to suit your taste.
This soup can be made ahead of time and tastes even better the next day. Just reheat and add fresh garnishes before serving.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze (omit garnishes) for up to 3 months.
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