Description
This Thai Coconut Chicken Soup is a flavorful and comforting dish that combines the richness of coconut milk with the vibrant spices of Thai cuisine. Perfect for a cozy night in or for impressing guests with its exotic flavors.
Ingredients
Units
Scale
Main Soup:
- 1 tablespoon coconut oil
- half of one onion (thinly sliced)
- 2 cloves garlic (chopped)
- half of one red jalapeno pepper (sliced; or 1–3 Thai chiles, halved)
- 3 1/4-inch slices galangal (or ginger)
- 1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth (see Notes if vegan or on Whole30)
- 4 cups unsweetened, full-fat coconut cream (from a can; or full-fat unsweetened coconut milk; see Notes)
- 2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)
- 8 ounces white mushroom caps (sliced)
- 1–2 tablespoons coconut sugar (see Notes for Whole30 option)
- 1 1/2 – 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
- 2–3 tablespoons fresh lime juice
- 2–3 green onions (sliced thin)
- fresh cilantro (chopped, for garnish)
Instructions
- Saute Aromatics: In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
- Add Broth and Simmer: Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Add Ingredients: Strain out the aromatics and discard. Add coconut cream or milk, chicken breast, and mushrooms. Simmer until chicken is cooked through, then add fish sauce, coconut sugar, and lime juice.
- Finish and Serve: Cook for 2 minutes, then ladle into bowls and top with green onions and cilantro.
Notes
- Be sure to use coconut cream or coconut milk. Coco Lopez, cream of coconut, and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
- To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken.
- Make it Whole30: Use compliant chicken broth. Use 2 tablespoons coconut aminos instead of coconut sugar. Use Red Boat fish sauce for compliance.
- Make it Vegan/Vegetarian: Use vegetable stock and tofu. For vegan, use soy sauce instead of fish sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 27g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
