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Easy Thai Chicken Soup

A delightful blend of tender chicken, creamy coconut milk, and colorful vegetables that delivers comforting flavors and aromas, perfect for family gatherings or cozy winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Diced into bite-sized pieces.
  • 4 cups chicken broth
  • 1 can coconut milk Creamy base for the soup.
  • 2 tablespoons red curry paste Adjust for heat preference.
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice Freshly squeezed for best flavor.
Vegetables
  • 1 cup mushrooms, sliced
  • 1 piece red bell pepper, sliced
  • 2 pieces green onions, chopped For garnish.
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Dice the boneless, skinless chicken breasts into bite-sized pieces.
  2. In a large pot over medium heat, add a splash of oil. Once heated, toss in the chicken and cook until it's browned all over.
  3. Pour in the chicken broth and coconut milk, stirring to combine with the chicken.
Cooking
  1. Stir in the red curry paste, fish sauce, and lime juice. Let the mixture simmer for about 10 minutes to meld the flavors.
  2. Next, add the sliced mushrooms and red bell pepper to the pot. Continue to simmer until the vegetables are tender, about 5-7 minutes.
  3. Remove from heat and stir in the chopped green onions. Ladle the soup into bowls and garnish with fresh cilantro.

Notes

For quicker preparation, consider using pre-cooked chicken. Adjust heat by increasing red curry paste. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove.