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Easy Thai Coconut Soup with Chicken

Easy Thai Coconut Soup with Chicken

After a week of snow, all I wanted was a big bowl of soup….creamy Thai coconut soup with lemongrass and lime juice to be exact. Yes, please!

This soup is pretty quick and simple. I made it while Dewey and Evan were having fun at the sledding hill. I can see tweaking the recipe depending on what vegetables I have in the fridge.

carrots and leeks

No broccoli? Sub onions and carrots or maybe sweet potato (though you may want to par boil it first). Don’t want chicken? Try it with shrimp. Whatever you add to the soup pot, you can rest assured that it will be delicious!

The soup base has a fantastic flavor that will work well with many variations. I cut back the coconut milk to one can (down from 3 in the original recipe) to cut down on fat and calories while still getting the creamy, yumminess of coconut milk.  I hope you enjoy it as much as we did!

Easy Thai Coconut Soup with Chicken

Easy Thai Coconut Soup with Chicken

Easy Thai Coconut Soup with Chicken

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A delicious and easy soup with wonderful Thai flavors. Easy Thai Coconut Soup with Chicken will surprise you with its depth of flavour.

Ingredients

  • 1 Tbsp vegetable oil
  • 2 1/2 tsp red curry paste, amount may vary depending on spiciness of paste used
  • 1 inch fresh ginger, peeled and minced
  • 6 inches fresh lemongrass, cut into 3 sections and then halved
  • 5 cups chicken broth
  • 1 Tbsp light brown sugar
  • 3 Tbsp fish sauce
  • 1 chicken breast, sliced thin
  • 1 can coconut milk, not lite
  • 1 cup broccoli
  • 1/2 pound mushrooms, I used brown
  • 3 Tbsp fresh lime juice
  • Salt to taste
  • tomato, bean sprouts, cilantro, soy sauce or fresh lime for garnish

Instructions

  1. Turn on the vent fan above your stove (no really...turn it on).
  2. Heat oil in a large soup pan. Add curry paste, ginger and lemongrass.
  3. Cook for one minute.
  4. Pour chicken broth over mixture and stir until mixed well.
  5. Bring to a boil.
  6. Add sliced chicken, brown sugar and fish sauce.
  7. Reduce heat and simmer for 15 minutes.
  8. Add coconut milk, broccoli and mushrooms.
  9. Cook until mushrooms are done and broccoli is tender crisp (about 5 minutes).
  10. Add lime juice.
  11. Remove lemongrass and discard.
  12. Serve hot with garnishes listed above to taste. You can also serve this over cooked rice stick noodles or rice.

Notes

Add more chicken & veggies if you have more hearty eaters. Add more or less curry paste depending on how hot you want the soup to be.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 315Saturated Fat: 21gCholesterol: 18mgSodium: 2192mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 12g

 Soup weather has definitely arrived! What is your favorite kind of soup?

Easy Thai Coconut Soup with Chicken

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Wednesday 16th of October 2019

[…] Easy Thai Coconut Soup with Chicken from Merry About Town […]

Sara

Sunday 22nd of November 2015

Is the sliced chicken raw when adding to the broth, or does it need to be cooked beforehand?

Merry Kuchle

Sunday 22nd of November 2015

It is raw. It cooks in the broth as it boils.

SamiJoe

Wednesday 12th of March 2014

I am making this soup AGAIN. I have made it over and over since you first posted. LOVE IT!

Jodi Horne

Wednesday 9th of January 2013

What an awesome, easy recipe. Have had a craving for a Thai soup and came across your recipe. I added half of a red chili pepper for a touch of color and a little more spice. Now I'm enjoying my lunch. Looking for to making this again and again.

Angie@Echoes of Laughter

Friday 2nd of November 2012

Hi Merry! Just wanted to let you know that I pinned this on the Sheblogs board! It looks so delish! My family would love this! Have a wonderful weekend! Angie xo

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