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Recipe by:

Dana Ramsey

Thai Coconut Chicken Soup

A heartfelt Thai Coconut Chicken Soup that combines comforting flavors, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 Tbsp. vegetable oil Canola is preferred 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 ginger, grated Fresh ginger brings a zesty warmth.
  • 2 stalks lemongrass, smashed Essential for that authentic Thai flavor.
  • 1 Tbsp. 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 lb. boneless, skinless chicken thighs Tender and flavorful, perfect for soup.
  • 1 cup mushrooms, sliced Shiitake is preferred 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.
  • 1 lime, juiced 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.

Equipment

  • Large pot
  • Peeler
  • Knife
  • Cutting board

Method
 

  1. In a large pot, heat the vegetable oil over medium heat. Once the oil shimmers, add the chopped onion and sauté until it turns translucent and fragrant, about 5 minutes.
  2. Add the grated ginger and smashed lemongrass to the pot. Sauté for another minute until everything is beautifully fragrant.
  3. Stir in the red curry paste, ensuring it coats the aromatics well, letting it cook for an additional minute.
  4. 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.
  5. 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.
  6. 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.

Notes

This recipe is a beautiful reminder of how simple ingredients can come together to create something truly comforting. The balance of sweet and savory, coupled with the warmth of the spices, makes it a soup I can rely on to bring joy to any gathering.