Description
A creamy and flavorful coconut chicken soup with Thai spices.
Ingredients
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic, ginger, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return chicken to the pot. Stir in coconut milk and fish sauce. Bring back to a gentle simmer and cook for 10-15 minutes, or until chicken is cooked through.
- Stir in lime juice. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier soup, add more cayenne pepper or a sliced chili pepper.
- You can substitute chicken breast for thighs, but adjust cooking time to prevent drying out.
- Serve with rice or noodles for a more substantial meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai