Thai-Inspired Coconut Soup

A steaming bowl of creamy white coconut soup with colorful vegetables and tender chicken pieces, garnished with fresh cilantro and lime wedges, served on a rustic wooden table

25 minutes

4 servings

Easy

Gluten-freeDairy-free

Ingredients

2 cans coconut milk (14 oz each)

1 lb chicken breast, sliced thin

2 cups chicken broth

1 bell pepper, sliced

1 cup mushrooms, sliced

2 tablespoons fresh ginger, minced

3 cloves garlic, minced

2 tablespoons lime juice

1 tablespoon fish sauce

1 teaspoon red pepper flakes

Nutrition Facts

Per 4 servings

Calories380 kcal

Protein28 g

Carbohydrates12 g

Fat26 g

Fiber3 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare Aromatics and Chicken

Heat a large pot over medium heat. Add a splash of oil and sauté the minced ginger and garlic for 1-2 minutes until fragrant. Add the sliced chicken breast and cook for 5-6 minutes until chicken is mostly cooked through and lightly browned.

Pro Tip:

Don't overcook the chicken at this stage as it will continue cooking in the soup

Add Coconut Base

Pour in both cans of coconut milk and the chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld together.

Pro Tip:

Use full-fat coconut milk for the richest, creamiest texture

Add Vegetables and Season

Add the sliced bell pepper and mushrooms to the pot. Stir in the fish sauce, lime juice, and red pepper flakes. Simmer for 8-10 minutes until vegetables are tender-crisp.

Pro Tip:

Taste and adjust seasoning with more lime juice or fish sauce as needed

Final Seasoning and Serve

Remove from heat and taste the soup. Adjust seasoning with additional lime juice, fish sauce, or red pepper flakes as desired. Ladle into bowls and garnish with fresh cilantro and lime wedges.

Pro Tip:

Serve immediately while hot for the best flavor and texture