Quick and Easy Thai Soup Chicken
Experience the vibrant flavors of Thailand with this Quick and Easy Thai Chicken Soup, a comforting dish that's ready in just 30 minutes! Bursting with aromatic lemongrass, creamy coconut milk, and a zingy touch of lime juice, this soup strikes the perfect balance between savory and tangy. Tender strips of chicken breast, earthy mushrooms, and nutrient-packed baby spinach make this a wholesome meal, while red curry paste adds a delightful kick of spice. Finished with fresh cilantro and green onions, this one-pot wonder is ideal for busy weeknights or when you’re craving authentic Thai cuisine without the hassle. Serve it hot and enjoy a bowl of flavorful bliss that’s as simple as it is delicious!
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Ingredients
- 400 ml Coconut milk
- 300 grams Chicken breast (boneless, skinless)
- 500 ml Chicken stock
- 1 Lemongrass stalk
- 4 Kaffir lime leaves
- 2 tablespoons Red curry paste
- 1 teaspoon Fresh ginger (grated)
- 2 Garlic cloves (minced)
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 150 grams Mushrooms (sliced)
- 2 cups Baby spinach
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 Green onions (sliced, for garnish)
- 1 tablespoon Vegetable oil
Directions
Step 1
Heat the vegetable oil in a large pot over medium heat.
Step 2
Add the minced garlic, grated ginger, and red curry paste. Sauté for 1-2 minutes until fragrant.
Step 3
Slice the lemongrass stalk into large pieces and slightly smash them with the back of a knife to release the flavor. Add to the pot along with the kaffir lime leaves.
Step 4
Pour in the chicken stock and coconut milk. Stir to combine and bring to a gentle simmer.
Step 5
Slice the chicken breast into thin strips and add them to the pot. Simmer for 5-7 minutes until the chicken is tender and cooked through.
Step 6
Add the mushrooms and cook for an additional 5 minutes until they have softened.
Step 7
Stir in the fish sauce, lime juice, and brown sugar. Taste the soup and adjust the seasoning as needed.
Step 8
Turn off the heat and mix in the baby spinach, allowing it to wilt in the residual heat.
Step 9
Remove the lemongrass and kaffir lime leaves before serving.
Step 10
Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1645.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1070.2 |
| Total Fat 31.1g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 285mg | 0% |
| Sodium 2384.2mg | 0% |
| Total Carbohydrate 79.9g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 39.0g | |
| Protein 121.7g | 0% |
| Vitamin D 49.5IU | 0% |
| Calcium 259.2mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1932.6mg | 0% |
Source of Calories