Thai Chicken Soup
Cozy Up with a Bowl of Authentic Thai Chicken Soup
Craving a vibrant, flavorful, and comforting meal? Look no further than this incredible Thai Chicken Soup! Packed with aromatic spices, tender chicken, and a creamy coconut milk base, this soup is a delightful explosion of Thai flavors that will warm you from the inside out. It’s surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend lunch.
This recipe isn’t just about throwing ingredients together; it’s about building layers of flavor. The combination of ginger, garlic, and red curry paste creates a fragrant base, while the coconut milk adds a luxurious creaminess that balances the spice. We use rotisserie chicken for convenience, but feel free to use leftover cooked chicken or poach your own.
What makes this Thai Chicken Soup special?
- Authentic Flavors: We use key Thai ingredients like red curry paste, fish sauce, and coconut milk to deliver a truly authentic taste.
- Quick & Easy: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- Customizable Spice Level: Adjust the amount of red curry paste and sriracha to suit your preference.
- Healthy & Nourishing: Packed with vegetables and protein, this soup is a wholesome and satisfying meal.
Tips for the Best Thai Chicken Soup:
- Don’t skimp on the aromatics: Ginger and garlic are essential for building flavor.
- Use full-fat coconut milk: It creates a richer, creamier soup.
- Taste and adjust seasonings: Add more fish sauce, lime juice, or red curry paste to your liking.
- Fresh herbs are key: Cilantro and jalapeño add a burst of freshness and heat.
Frequently Asked Questions:
Q: Can I use chicken broth instead of chicken stock?
A: Yes, you can! Chicken stock generally has a richer flavor, but chicken broth will work just fine.
Q: Can I make this soup ahead of time?
A: Yes, you can! The flavors will actually develop even more overnight. Store in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup spicy?
A: It depends on how much red curry paste and sriracha you use. Start with a small amount and add more to taste.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add mushrooms, broccoli, or spinach to the soup.
Q: What does fish sauce add to the soup?
A: Fish sauce adds a savory, umami flavor that is essential to Thai cuisine. Don’t be afraid to use it – it won’t make the soup taste fishy!
Get ready to enjoy a bowl of pure Thai comfort! This soup is sure to become a new favorite in your household.
Thai Chicken Soup
Ingredients
- 3 cup cooked and shredded chicken I used from rotisserie chicken
- 3-4 carrots peeled and chopped
- 1 red bell pepper chopped
- 1/2 large yellow onion finely chopped
- 1–2 tbsp fresh minced ginger
- 2 tsp minced garlic
- 2 tbsp red thai curry paste + 1 tsp
- 1 tsp fish sauce
- 4 cups chicken stock or broth
- 1 can full fat coconut milk
- 1 lime juice and zest
- 1 tbsp olive oil
- 1/2 tbsp sriracha optional, or more/less to taste
- to taste salt and pepper
- chopped cilantro for topping
- sliced jalapeño for topping
Instructions
- Sauté onion and carrots in olive oil until softened.
- Add garlic and ginger, cook for another minute.
- Stir in red curry paste and cook for 1 minute.
- Pour in chicken stock and bring to a simmer.
- Add shredded chicken and coconut milk.
- Simmer for 10-15 minutes.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with chopped cilantro and sliced jalapeño before serving.
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