Thai-Inspired Chicken Coconut Soup [ 35 min ]
Indulge in the rich and fragrant flavors of this Thai-Inspired Chicken Coconut Soup. Perfect for those seeking a delightful and comforting meal, this soup balances creamy coconut milk with savory chicken and fresh vegetables, providing a symphony of flavors in every spoonful. Easy to prepare and ready in just 35 minutes, it’s a perfect addition to your weeknight dinner rotation. Experience the comforting warmth and taste of Thailand right in your kitchen.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 cup mushrooms, sliced
- 1 red red bell pepper, sliced
- 2 cups bok choy, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and and pepper to taste
- Lime wedges wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
- Add garlic and ginger to the pot, cooking for another 1-2 minutes until fragrant.
- Stir in the chicken pieces and cook until browned on all sides, about 5-6 minutes.
- Pour in the coconut milk and chicken broth. Add fish sauce and red curry paste, stirring to combine. Bring the mixture to a simmer.
- Add mushrooms, red bell pepper, and bok choy to the pot. Cook until vegetables are tender and chicken is cooked through, about 10 minutes.
- Stir in fresh cilantro and lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with lime wedges.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 12gProtéines: 20gFat: 22gSucre: 4g
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