Description
Savor the authentic flavors of Thailand with this simple and delicious Thai chicken soup, perfect for busy weeknights. Featuring a rich, coconut milk-based broth, tender chicken, and vibrant herbs, this 30-minute recipe is sure to become a new family favorite.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (13.5 oz) coconut milk
– 4 cups low-sodium chicken broth
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 lemongrass stalk, bruised
– 1 red bell pepper, thinly sliced
– 2 cups sliced mushrooms
– 1 cup chopped fresh cilantro
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions
1. – In a large pot, combine the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar. Bring to a simmer over medium heat.
2. – Add the garlic, ginger, and lemongrass stalk. Simmer for 5 minutes to allow the flavors to meld.
3. – Add the chicken, bell pepper, and mushrooms. Simmer for 10-12 minutes, or until the chicken is cooked through.
4. – Remove the lemongrass stalk. Stir in the cilantro and basil. Season with salt and pepper to taste.
5. – Serve hot, garnished with additional cilantro and lime wedges if desired.
Notes
– For a creamier soup, use full-fat coconut milk.
– Customize the vegetables to your liking, such as adding bok choy or snow peas.
– Serve with steamed rice or crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai