Description
A fragrant and comforting Thai Coconut Chicken Soup featuring creamy coconut milk, aromatic lemongrass, and vibrant Thai red curry, simmered with tender shredded chicken, fresh vegetables, and herbs. Perfectly paired with white rice for a wholesome and flavorful meal, ready in just 30 minutes.
Ingredients
Soup Base
- 4 cups reduced sodium chicken broth
- 2 smashed peeled cloves of garlic
- 1 stalk of lemongrass, snapped in several spots
- 1 can full fat coconut milk (13.5 oz)
- 1" knob fresh ginger, grated
- 4 teaspoons Thai red curry paste
- 1 teaspoon ground coriander
- 1 tablespoon coconut sugar (optional, skip for Whole30)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
Vegetables and Protein
- 1 red pepper or 6 mini peppers, finely sliced
- 1 pint thinly sliced white mushrooms
- 2-3 cups shredded rotisserie chicken breast
- Optional: 1 russet potato, peeled and cubed
Herbs and Garnish
- 1 tablespoon chopped Thai or regular basil, plus extra for garnish
- 1 tablespoon chopped cilantro
Serving
- White rice (approx. 1/4 cup per serving), for serving
Instructions
- Prepare the soup base: In a large pot, combine the reduced sodium chicken broth, full-fat coconut milk, Thai red curry paste, ground coriander, smashed garlic cloves, grated ginger, and lemongrass stalk. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to infuse.
- Add vegetables, protein, and optional potato: Stir in the thinly sliced mushrooms, finely sliced red pepper, coconut sugar (if using), salt, shredded rotisserie chicken, and the optional cubed russet potato. Continue to simmer on low heat for an additional 15 minutes or until the vegetables are tender and the potatoes are cooked through.
- Finish with fresh herbs and lime juice: Remove the lemongrass stalk and, if desired, the garlic cloves. Stir in the chopped basil and cilantro along with the fresh lime juice. Adjust seasoning if necessary.
- Serve: Spoon the soup into bowls and place a small mound of cooked white rice (approximately 1/4 cup) in the center of each bowl. Garnish with extra chopped basil for a fragrant finish and serve hot.
Notes
- For a Whole30-compliant version, omit the coconut sugar.
- You can substitute rotisserie chicken with cooked chicken thighs or breast, shredded.
- If you prefer a spicier soup, increase the amount of Thai red curry paste to taste.
- Lemongrass stalks are used for infusion and should be removed before serving.
- This soup can be made vegetarian by replacing chicken broth with vegetable broth and omitting chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
