Description
This Best Thai Coconut Soup is a comforting and fragrant dish that perfectly balances the richness of coconut milk with the spicy kick of Thai red curry paste. Loaded with tender chicken, mushrooms, and aromatic herbs, this soup is a delicious way to warm up on a chilly evening.
Ingredients
For the Soup:
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, trimmed and smashed
- 3 kaffir lime leaves (optional)
- 1 to 2 tablespoons red Thai curry paste
- 4 cups low-sodium chicken broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup mushrooms, sliced
- 1 pound boneless chicken breast or thighs, thinly sliced
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro leaves
- Salt to taste
Instructions
- Heat coconut oil: In a large pot over medium heat, add coconut oil. Sauté onion until softened, about 4 minutes.
- Add aromatics: Stir in garlic, ginger, lemongrass, and lime leaves; cook for 2 minutes.
- Add curry paste: Add Thai red curry paste, stir until fragrant.
- Simmer: Pour in chicken broth, bring to a simmer. Stir in coconut milk, fish sauce, and brown sugar.
- Add chicken and mushrooms: Simmer gently until chicken is cooked through, about 8-10 minutes.
- Finish and serve: Remove lemongrass and lime leaves. Stir in lime juice, adjust salt, and serve hot, topped with cilantro.
Notes
- Add chili flakes for extra heat or use tofu for a vegetarian version.
- Kaffir lime leaves and lemongrass can be substituted with extra lime zest and juice.
