Food Network Thai Chicken Soup

Transport your taste buds to the vibrant streets of Thailand with this comforting Food Network Thai Chicken Soup. Packed with bold flavors, this recipe combines creamy coconut milk, fragrant ginger, and zesty red curry paste to create a soul-warming broth. Tender chicken breasts, earthy mushrooms, and a touch of fish sauce add depth and authenticity, while fresh lime juice brightens every spoonful. Finished with aromatic cilantro, crunchy green onions, and a hint of spicy red chili, this soup is a flavor-packed bowl of perfection. Serve as is or ladle it over rice noodles or jasmine rice for an extra hearty meal that's ready in just 45 minutes. Perfect for cozy nights, this Thai-inspired chicken soup is as satisfying as it is easy to make! Keywords: Thai Chicken Soup, coconut milk soup, easy Thai recipe, spicy chicken soup, Food Network recipe.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 6 cups chicken broth
• 1 15-ounce can unsweetened coconut milk
• 2 large (about 1 pound) boneless, skinless chicken breasts
• 1 cup mushrooms, sliced
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 2 tablespoons lime juice, freshly squeezed
• 0.5 teaspoon kosher salt
• 0.25 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced
• 2 cups rice noodles or steamed jasmine rice (optional)

Directions

Step 1

In a large pot, heat the coconut oil over medium heat.

Step 2

Add the chopped onion and sauté until softened, about 4-5 minutes.

Step 3

Stir in the garlic and ginger, cooking for 1 more minute until fragrant.

Step 4

Add the red curry paste and cook, stirring frequently, for 2 minutes to release its flavors.

Step 5

Pour in the chicken broth and coconut milk, stirring to combine.

Step 6

Bring the mixture to a gentle simmer over medium heat.

Step 7

Add the chicken breasts and cook for 15-20 minutes, or until the chicken is fully cooked and easily shred with a fork.

Step 8

Remove the chicken breasts from the soup and shred them using two forks. Set aside.

Step 9

Add the mushrooms, fish sauce, and brown sugar to the soup. Simmer for 5-7 minutes, until the mushrooms are tender.

Step 10

Return the shredded chicken to the pot and stir it in.

Step 11

Add the lime juice and kosher salt, adjusting to taste.

Step 12

Serve hot, garnished with fresh cilantro, green onions, and red chili slices.

Step 13

If desired, ladle the soup over rice noodles or steamed jasmine rice for a heartier meal.

Nutrition Facts

Serving size	(3653.9g)

Amount per serving	% Daily Value*
Calories	2866.0

Total Fat 71.0g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 771.1mg	0%
Sodium 6303.5mg	0%
Total Carbohydrate 219.8g	0%
Dietary Fiber 12.0g	0%
Total Sugars 20.3g
Protein 323.6g	0%

Vitamin D 23.1IU	0%
Calcium 1178.5mg	0%
Iron 18.2mg	0%
Potassium 4723.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 46.0%

Carbs: 31.3%