Description
A fragrant and comforting Coconut Chicken Soup that combines tender chicken, earthy mushrooms, and aromatic herbs simmered in a rich coconut milk and chicken stock broth. Infused with fresh ginger, lemongrass, red curry paste, and a zesty lime finish, this Thai-inspired soup is both flavorful and satisfying. Perfect served over white rice and garnished with fresh basil and chili paste for an optional spicy kick.
Ingredients
Scale
Broth and Aromatics
- 4 cups chicken stock
- 1 (13.5-ounce) can full fat coconut milk
- 8 thin slices of fresh ginger or galangal
- 6 (2-inch) pieces lemongrass, tough outer parts removed, slightly crushed
- 1 tablespoon red curry paste
- 2 tablespoons granulated sugar
- ½ medium sweet onion, thinly sliced
Main Ingredients
- 1 pound boneless, skinless chicken breast, very thinly sliced
- ½ pound cremini mushrooms, trimmed and thinly sliced
Seasonings and Garnishes
- ¼ cup fish sauce
- ½ teaspoon sea salt
- 2 teaspoons grated lime zest
- ¼ cup fresh lime juice (from about 4 limes)
- ⅓ cup fresh basil leaves, plus more for serving
- Cooked white rice (optional, for serving)
- Chili paste such as Sambal Oelek or red pepper flakes (optional, for serving)
Instructions
- Prepare the broth: In a large pot over medium-high heat, combine the chicken stock, coconut milk, ginger slices, lemongrass pieces, red curry paste, granulated sugar, and thinly sliced onion. Stir to mix and bring the mixture to a rolling boil.
- Add chicken and mushrooms: Once boiling, add the very thinly sliced chicken breast and the sliced cremini mushrooms to the pot. Stir in the fish sauce. Reduce the heat to medium-low and let the soup simmer gently for about 4 minutes, or until the chicken turns white and is cooked through.
- Season and finish the soup: Stir in the sea salt, grated lime zest, fresh lime juice, and fresh basil leaves. Continue simmering the soup for another 3 minutes until the basil wilts and the flavors meld together.
- Serve: Ladle the hot soup into bowls over cooked white rice if desired. Garnish with additional fresh basil leaves and serve with chili paste or red pepper flakes for those who prefer a spicy touch.
Notes
- For easy slicing, slightly freeze the chicken breast before slicing thinly.
- This soup is best served fresh but can be refrigerated for up to 2 days.
- Adjust the amount of red curry paste and chili paste according to your preferred spice level.
- The soup can be made without rice for a lower carbohydrate option.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
