Description
A quick and flavorful Thai coconut chicken soup that is ready in under 20 minutes!
Ingredients
Scale
- 2 Tbsp coconut oil
- 1/2 red onion (sliced)
- 1–2 Tbsp red curry paste
- 3 tsp grated ginger (or galangal root)
- 2 inch piece of lemon grass (press to split and release juices)
- 4 garlic cloves (minced)
- 4 cups chicken broth
- 1 can full-fat coconut milk
- 1/2 can coconut cream
- 8 oz mushrooms (sliced)
- 1 lb chicken (breasts or thighs, cut into thin slices and then cut in half)
- 2 Tbsp fish sauce
- 2 Tbsp monkfruit
Instructions
- Prep all of the ingredients before you get started, Thai coconut chicken soup cooks so quickly, in under 20 minutes, it’s best to have all of the chopping, slicing, and dicing done in advance.
- Smash the lemongrass with a kitchen mallet to help release its flavor during cooking.
- In a large pot over medium heat, heat the coconut oil.
- Add the sliced onions, minced garlic, minced ginger, red chili paste, and lemon grass piece.
- Cook until the onion is soft, which will take about 5 minutes.
- Turn the burner up to medium-high, add the chicken broth and bring to a boil. Turn it back down to medium heat once it reaches a boil.
- Add the coconut milk, coconut cream, diced raw chicken, and mushrooms. Simmer until the chicken is just cooked through, which will take about 6-7 minutes.
- Turn the heat off and mix in the fish sauce, lime juice, and sweetener.
- Remove the lemon grass stalk before serving. Garnishes for Thai coconut chicken soup include cilantro, Thai basil, lime slices, Thai hot peppers, or jalapeno slices.
Notes
- Prep all ingredients in advance for a quick cooking process.
- Smashing the lemongrass enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg