Thai Coconut Chicken Soup
An easy Thai soup, Thai Coconut Chicken Soup takes about 30 minutes and makes 4 servings. The main ingredients are chicken breast, coconut milk and chicken broth. The cooking is mostly simmering. It is gluten-free. With 30 g of protein per serving (about 380 calories), it is a filling option.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
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Ingredients
For 4 servings
- 500 gchicken breast
- 400 mlcoconut milk
- 500 mlchicken broth
- 200 gmushrooms
- 30 gfresh ginger
- 2 stalkslemongrass
- 2limes
- 2 tbspfish sauce
- 2red chilies
- 1 handfulfresh cilantro
Instructions
- Slice the chicken breast into thin strips. Slice the mushrooms. Peel and slice the fresh ginger into coins. Bruise the lemongrass stalks with the back of a knife and cut into 5cm pieces. Slice the red chili.
- Pour the chicken broth into a large pot and bring to a simmer. Add the ginger, lemongrass, and half the chili slices. Simmer for 10 minutes to infuse the flavors.
- Add the coconut milk, chicken strips, and mushrooms. Simmer for 8 minutes until the chicken is cooked through. Stir in the fish sauce.
- Remove the lemongrass and ginger pieces. Squeeze in the juice of the limes. Serve in deep bowls garnished with fresh cilantro and remaining chili slices.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Fat
- 22 g
- Carbs
- 18 g
Approximate values for one serving.
About this recipe
- Cuisine: Thai
- Dish type: Soup
- Diet: gluten-free
- In cookbook: Soups, Stews & Chilis
