Description
A quick and comforting Thai-inspired chicken soup, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken (or 1 pound raw chicken breast/thighs)
- 1 tablespoon oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 to 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (about 13 to 14 ounces) coconut milk
- 1 to 2 tablespoons fish sauce
- Juice of 1 to 2 limes
- Mushrooms, bell pepper, baby spinach, or shredded carrots
- Optional: rice noodles, jasmine rice, or ramen
- For serving: cilantro, green onions, chili flakes, and extra lime wedges
Instructions
- Warm the oil in a pot over medium heat. Add onion and cook for a few minutes until it softens.
- Add garlic and ginger. Stir for about 30 seconds, just until it smells amazing.
- Stir in the curry paste and let it cook for another 30 seconds.
- Pour in the broth and scrape the bottom of the pot. Bring it to a gentle simmer.
- If using raw chicken, add it now and simmer until cooked through, around 10 to 12 minutes. Then shred and return to the pot.
- Add coconut milk and veggies. Simmer gently until the veggies are tender, about 5 minutes.
- Stir in fish sauce and lime juice. Taste and adjust seasonings.
- If using noodles, cook them separately and add to bowls, or simmer in the soup if you’re serving immediately.
- Ladle into bowls and top with cilantro, green onions, and desired spice.
Notes
Use rotisserie chicken for ease. Best if made ahead and flavors develop over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai soup, chicken soup, quick dinner