Description
A simple and flavorful Thai-inspired chicken soup that’s quick to make and packed with aromatic spices.
Ingredients
Scale
- 1 lb boneless chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp lemongrass, chopped
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp chili paste
- 1 cup mushrooms, sliced
- 1 cup bell peppers, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat chicken broth in a pot over medium heat.
- Add ginger, garlic, lemongrass, and chili paste. Simmer for 5 minutes.
- Add chicken and cook until no longer pink, about 7 minutes.
- Pour in coconut milk and stir well.
- Add mushrooms and bell peppers. Cook for 3 minutes.
- Stir in fish sauce and lime juice.
- Garnish with cilantro before serving.
Notes
- Adjust chili paste for preferred spice level.
- Use fresh herbs for best flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg