Description
A flavorful and spicy Thai chicken soup.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red chili, thinly sliced (seeds removed for less heat)
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic, grated ginger, and sliced chili. Cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes.
- Stir in the coconut milk, fish sauce, lime juice, and sugar.
- Return the browned chicken to the pot.
- Simmer for another 5-10 minutes, or until the chicken is cooked through.
- Stir in the fresh cilantro and basil just before serving.
Notes
- Adjust the amount of chili to your spice preference.
- For a milder soup, remove the seeds and membranes from the chili.
- Garnish with extra cilantro and basil if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai