Description
This Creamy Thai Coconut Soup features a fragrant and flavorful broth with a perfect balance of savory, sour, and spicy notes. Packed with tender shredded chicken and vibrant vegetables, this soup is a wholesome and quick meal that warms you up and satisfies your taste buds with authentic Thai flavors.
Ingredients
Vegetables & Aromatics
- 1 cup sliced mushrooms
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 medium sweet onion, chopped
- 4 teaspoons minced ginger
- 4 garlic cloves, minced
Liquids & Sauces
- 2 teaspoons coconut or vegetable oil
- 4 cups lower sodium chicken broth
- 1 (13.5 oz) can unsweetened full fat coconut milk
- 4 teaspoons fish sauce (Thai Kitchen brand recommended for gluten free)
- 2 1/2 tablespoons lime juice (from about 1 large lime)
Other Ingredients
- 2 teaspoons sambal oelek (ground fresh chili paste)
- 1 tablespoon sugar
- 2 cups shredded cooked chicken breast
- 3 tablespoons chopped fresh cilantro, for garnish
Instructions
- Sauté the vegetables and aromatics: Heat the coconut or vegetable oil in a large heavy-bottomed pot over medium heat. Add the sliced mushrooms, chopped red and orange bell peppers, chopped onion, minced ginger, and minced garlic. Cook for about 3 minutes, stirring occasionally, until the onions have softened and the vegetables are fragrant.
- Add chili paste: Stir in the sambal oelek and cook for an additional minute to release its spicy flavor into the mix.
- Combine broth and coconut milk: Pour in the lower sodium chicken broth and the unsweetened full fat coconut milk. Then add fish sauce, sugar, and lime juice. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Add chicken and heat through: Stir in the shredded cooked chicken breast and cook for another 1 to 2 minutes until the chicken is heated through.
- Serve and garnish: Divide the soup into bowls and garnish each serving with freshly chopped cilantro for a burst of fresh herbal flavor.
Notes
- This soup keeps well in the fridge for up to 5 days, making it perfect for meal prep.
- You can adjust the amount of sambal oelek to control the spice level to your preference.
- Use lower sodium chicken broth to better control the saltiness of the soup.
- Fresh lime juice adds a bright acidity that balances the creaminess of the coconut milk; don’t substitute with bottled lime juice for best flavor.
- For a vegetarian or vegan version, substitute chicken broth with vegetable broth and omit the chicken or replace with tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
