Thai Inspired Chicken Soup

why make this recipe

Thai Inspired Chicken Soup is a delightful dish that brings together the warm flavors of Thailand right in your kitchen. It’s perfect for a cozy night in or when you’re feeling under the weather. This soup is not only comforting but also packed with nutrients. The spicy red curry and creamy coconut milk create a tasty blend that is sure to please everyone.

how to make Thai Inspired Chicken Soup

Making Thai Inspired Chicken Soup is easy and quick. It requires just a few fresh ingredients and can be prepared in about 30 minutes. Here’s how:

Ingredients:

• 1 lb chicken breast, sliced
• 1 tablespoon ginger, minced
• 1 tablespoon red curry paste
• 1 stalk lemongrass, chopped
• 4 cups chicken broth
• 1 cup coconut milk
• 1 cup mushrooms, sliced
• 1 cup spinach or fresh herbs (like cilantro)
• 2 tablespoons fish sauce
• Juice of 1 lime
• Salt and pepper to taste

Directions:

1. In a large pot, heat a little oil over medium heat. Add the ginger and cook for about 1 minute.
2. Stir in the chicken slices and cook until no longer pink.
3. Add the red curry paste and lemongrass, and sauté for another minute.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat, add coconut milk and mushrooms. Simmer for about 10 minutes.
6. Stir in the spinach or fresh herbs, fish sauce, and lime juice.
7. Season with salt and pepper to taste. Serve hot.

how to serve Thai Inspired Chicken Soup

You can serve Thai Inspired Chicken Soup hot in bowls. It pairs well with rice or crusty bread if you prefer. You may also garnish it with extra herbs or a lime wedge for added flavor.

how to store Thai Inspired Chicken Soup

To store the soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. It will keep well for up to 3 days. You can also freeze the soup for up to 2 months. Just make sure to leave some space in the container for expansion as it freezes.

tips to make Thai Inspired Chicken Soup

• Use fresh ingredients for the best flavor.
• Adjust the amount of red curry paste for your desired spice level.
• If you can’t find lemongrass, you can skip it or use a bit of lime zest for a similar aroma.
• Feel free to add other vegetables like bell peppers or carrots for extra nutrition.

Serving Ideas

Thai Inspired Chicken Soup is versatile. You can serve it with jasmine rice for a filling meal or enjoy it as a starter to a Thai-themed dinner. Add some crispy wontons on the side for crunch.

Final Thoughts

Thai Inspired Chicken Soup is a simple yet flavorful dish that everyone will love. It’s easy to make and perfect for any occasion. Enjoy this comforting soup with family and friends!

FAQs

1. Can I use different proteins in this soup?
Yes, you can use shrimp, tofu, or even pork instead of chicken.

2. How spicy is this soup?
The spiciness can vary depending on how much red curry paste you add. Adjust it to suit your taste.

3. Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable broth and tofu instead of chicken.

Thai Inspired Chicken Soup

A delightful Thai-inspired soup packed with flavors, perfect for cozy nights or when you're feeling unwell.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Thai

Calories: 360

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, sliced Can substitute with shrimp, tofu, or pork.
• 1 tablespoon ginger, minced Fresh ginger for best flavor.
• 1 tablespoon red curry paste Adjust for desired spice level.
• 1 stalk lemongrass, chopped Can be skipped or replaced with lime zest.
• 4 cups chicken broth Vegetable broth for vegetarian option.
• 1 cup coconut milk
• 1 cup mushrooms, sliced Feel free to add other vegetables.
• 1 cup spinach or fresh herbs (like cilantro)
• 2 tablespoons fish sauce Optional for vegetarian version.
• 1 each Juice of 1 lime
• Salt and pepper to taste

Method

 

Preparation

1. In a large pot, heat a little oil over medium heat. Add the ginger and cook for about 1 minute.
2. Stir in the chicken slices and cook until no longer pink.
3. Add the red curry paste and lemongrass, and sauté for another minute.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat, add coconut milk and mushrooms. Simmer for about 10 minutes.
6. Stir in the spinach or fresh herbs, fish sauce, and lime juice.
7. Season with salt and pepper to taste. Serve hot.

Notes

Serve hot in bowls, pairs well with rice or crusty bread. Garnish with extra herbs or a lime wedge for added flavor. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.