Warm Up with Thai Coconut Chicken Soup

Ingredients

To recreate the magic of this Thai Coconut Chicken Soup, you'll need the following ingredients:

• 1 tablespoon vegetable oil - I prefer canola for its high smoke point.
• 1 onion, finely chopped - A sweet yellow onion enhances the broth beautifully.
• 3 cloves garlic, minced - For that aromatic kick.
• 1 thumb-sized piece of ginger, grated - Fresh ginger brings a zesty warmth.
• 2 stalks lemongrass, smashed and cut into 2-inch pieces - Essential for that authentic Thai flavor.
• 1 tablespoon red curry paste - This adds a bold, spicy element.
• 4 cups low-sodium chicken broth - Homemade is best, but a quality store-bought will do.
• 1 can (14 oz) coconut milk - The star of the show, lending creaminess and sweetness.
• 1 pound boneless, skinless chicken thighs - Tender and flavorful, perfect for soup.
• 1 cup mushrooms, sliced - I like using shiitake for their earthy taste.
• 1 red bell pepper, sliced - For a pop of sweetness and color.
• 2 cups baby spinach - To add some leafy greens to the mix.
• Juice of 1 lime - Brightens up the soup with a refreshing zing.
• Fresh cilantro, chopped (for garnish) - Adds a fresh herbaceous note.
• Salt and pepper, to taste - Essential for rounding out flavors.

How to Make Thai Coconut Chicken Soup (Step-by-Step)

This dish is not just a meal but an experience-one that brings together vibrant flavors and cozy warmth, perfect for those crisp, chilly nights when you want to gather around the dinner table.

Step 1: Sauté the Aromatics

In a large pot, heat the vegetable oil over medium heat. Once the oil shimmers, toss in the chopped onion, and let it sauté until it turns translucent and fragrant, about 5 minutes. I love how the aroma of the onion mingles with the garlic as I add it next, stirring constantly until blissfully aromatic.

Step 2: Infuse with Flavor

Add the grated ginger and smashed lemongrass to the pot. Sauté for another minute until everything is beautifully fragrant. You'll know it's ready when the nutty aroma dances through your kitchen.

Step 3: Mix in the Curry Paste

Stir in the red curry paste, ensuring it coats the aromatics well, letting it cook for an additional minute. The vibrant color alone is enough to spark excitement in any soup lover.

Step 4: Create the Broth

Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer, and then add the chicken thighs. Let it bubble away for about 25 minutes. As it cooks, the flavors meld together beautifully, and you'll see the chicken slowly transform, infusing the broth with richness and depth.

Step 5: Add the Vegetables

Once the chicken is tender, remove it from the pot, shred it, and return it to the soup along with the sliced mushrooms, bell pepper, and baby spinach. Let it simmer for another 5-7 minutes until the vegetables are cooked but still vibrant. The bright colors and aromatic steam should draw everyone into the kitchen as dinner beckons.

Step 6: Finish with Lime and Herbs

Just before serving, squeeze in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls, finishing with a sprinkle of fresh cilantro on top for a beautiful presentation.