Description
A flavorful and spicy Thai chicken soup.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red chili, thinly sliced (seeds removed for less heat)
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes.
- Add the garlic, ginger, and red chili and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Return the chicken to the pot. Stir in the coconut milk, fish sauce, lime juice, and sugar.
- Simmer for 10-15 minutes, or until the chicken is cooked through.
- Stir in the cilantro and basil just before serving.
Notes
- Adjust the amount of chili to your spice preference.
- For a vegetarian version, substitute firm tofu for chicken and vegetable broth for chicken broth.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Spicy Thai Chicken Soup, Thai soup, chicken soup, spicy soup, coconut milk soup, easy Thai recipe