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–+ servings
spicy coconut chicken broth

Thai Chicken Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine Thai
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon red curry paste
  • 4 cups chicken broth
  • 1 can coconut milk 13.5 ounces
  • 2 chicken breasts, thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1 cup mushrooms, sliced
  • 1 cup bell peppers, sliced
  • 1/2 cup bamboo shoots, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, sliced
  • Salt to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the sliced onion, minced garlic, and grated ginger, sautéing until the onion is translucent.
  • Stir in the red curry paste and cook for 1 minute to release its fragrance.
  • Pour in the chicken broth and coconut milk, stirring to combine.
  • Add the sliced chicken breasts to the pot and bring the mixture to a boil.
  • Reduce the heat and simmer for 10 minutes, until the chicken is cooked through.
  • Stir in the fish sauce, lime juice, and sugar, adjusting to taste.
  • Add the mushrooms, bell peppers, and bamboo shoots, cooking for 5 minutes until tender.
  • Remove the pot from heat and let it rest for 5 minutes.
  • Garnish with fresh cilantro and green onions before serving.

Notes

For an enhanced flavor, consider using homemade chicken broth if possible. Additionally, adjusting the level of red curry paste can help control the spice level to suit your preference. If you like a spicier kick, add a few slices of fresh chili. This soup can be served with steamed jasmine rice to make it a more substantial meal.
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