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Easy Thai Chicken Soup

A comforting Thai chicken soup with a creamy coconut base, vibrant vegetables, and aromatic spices, perfect for chilly evenings and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced
  • 4 cups chicken broth
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce make sure it’s Halal-friendly
  • 1 tablespoon lime juice
  • 1 cup mushrooms, sliced
  • 1 cup bell peppers, sliced
  • to taste Salt
  • to taste Pepper
  • as needed Fresh cilantro for garnish

Method
 

Preparation
  1. Prepare Your Ingredients: Ensure all your ingredients are prepped and ready to go.
Cooking
  1. In a large pot, heat up a splash of oil over medium heat. Add the sliced chicken and cook until it’s browned and no longer pink, about 5-7 minutes.
  2. Stir in the red curry paste and let it cook for an additional minute.
  3. Pour in the chicken broth and coconut milk, stirring gently to combine. Let the mixture come to a simmer.
  4. Toss in the sliced mushrooms and bell peppers. Continue to simmer for about 10 minutes, until the vegetables are tender but still have a bit of crunch.
  5. Add fish sauce and lime juice, then taste and adjust salt and pepper to your liking.
  6. Ladle the soup into bowls and sprinkle freshly chopped cilantro on top. Enjoy!

Notes

For vegetarian variation, substitute chicken with firm tofu and use vegetable broth. Allowing the soup to sit for a few minutes enhances flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.