Description
A hearty and flavorful coconut chicken soup that combines tender chicken thighs with fragrant spices and creamy coconut milk.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13 oz) full-fat coconut milk
- 3 cups low-sodium chicken broth
- 1 thumb-sized piece of fresh ginger, thinly sliced
- 2 stalks of lemongrass, smashed
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- Sliced red chili peppers (to taste)
Instructions
- Gather all ingredients: chop chicken into bite-sized pieces, slice ginger, and smash lemongrass.
- In a large pot over medium heat, add a splash of oil and sauté ginger and lemongrass for about 2 minutes until fragrant.
- Add chicken pieces and cook until golden brown on all sides, approximately 5 minutes.
- Pour in coconut milk and chicken broth; bring to a gentle simmer while stirring occasionally.
- Season with salt and pepper; simmer for another 10 minutes until the chicken is cooked through.
- Serve hot, garnished with chopped cilantro and sliced red chili peppers.
Notes
- This soup can be served with rice or noodles for a more filling meal.
- Adjust the amount of chili peppers based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg