Description
A quick and easy Thai-inspired chicken soup packed with flavor. Perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 lb boneless chicken breast, sliced thin
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- 1/2 onion, sliced
- 1 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and bell pepper. Cook for 3 minutes.
- Add chicken and cook until no longer pink, about 5 minutes.
- Stir in curry paste and cook for 1 minute.
- Pour in chicken broth and coconut milk. Bring to a simmer.
- Add mushrooms, fish sauce, and brown sugar. Simmer for 10 minutes.
- Stir in lime juice. Taste and adjust seasoning.
- Serve hot, garnished with cilantro.
Notes
- Use light coconut milk for a lower-fat version.
- Add chili flakes for extra heat.
- Substitute shrimp for chicken if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: quick thai chicken soup, easy coconut soup, weeknight dinner