Description
This Spicy Thai Coconut Chicken Soup brings together creamy coconut milk, tender chicken, crisp vegetables, and red curry paste for a bold, comforting, and aromatic soup. It’s quick, flavorful, and perfect for cozy nights.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken broth
- 1 cup shredded cabbage
- 1 cup snow peas, trimmed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 tablespoons red curry paste
- Juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger for 3 minutes until fragrant.
- Add chicken and cook until lightly browned, about 5 minutes.
- Stir in red curry paste and cook for 1 minute.
- Add chicken broth and bring to a simmer for 10 minutes.
- Stir in coconut milk and shredded cabbage. Simmer gently for 5–7 minutes.
- Add snow peas, fish sauce, and lime juice. Simmer 2 more minutes.
- Adjust seasoning and serve hot, garnished with herbs or lime wedges.
Notes
- Do not boil after adding coconut milk to maintain a smooth texture.
- Use full-fat coconut milk for richer flavor.
- Swap chicken with tofu or shrimp for variation.
- Chill leftovers and reheat gently to enjoy again.