Description
A creamy and flavorful coconut chicken soup with Thai spices.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through.
- Stir in coconut milk, soy sauce, and lime juice. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add more cayenne pepper or a sliced chili pepper.
- You can substitute chicken breast for chicken thighs.
- Add vegetables like bell peppers or spinach in the last 5 minutes of simmering.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Thai coconut chicken soup, creamy chicken soup, easy chicken soup, flavorful soup, coconut milk soup