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- 1 pound boneless, skinless chicken thighs, sliced - 1 can (13.5 oz) coconut milk - 2 cups chicken broth - 1 tablespoon red curry paste - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - 1 stalk lemongrass, cut into 2-inch pieces and smashed - 1 cup mushrooms, sliced - 1 red bell pepper, sliced - 1 cup baby spinach - 2 tablespoons fish sauce - 1 tablespoon lime juice - Fresh cilantro, for garnish - Lime wedges, for serving You can swap chicken thighs for other proteins like shrimp or tofu. These work well in the soup. If you want to skip dairy, use almond or cashew milk instead of coconut milk. For a low-sodium option, choose low-sodium chicken broth and fish sauce. This way, you can still enjoy the great flavors without too much salt. {{ingredient_image_1}} To start, you need to prep your chicken and vegetables. Take 1 pound of boneless, skinless chicken thighs and slice them into bite-sized pieces. This will help them cook evenly. Next, gather your veggies. Slice 1 red bell pepper and clean 1 cup of mushrooms. Set these aside for later. Now, let’s sauté the garlic and ginger. In a large pot, add a splash of oil over medium heat. Toss in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Sauté for about 1 minute until you smell a great aroma. This step helps release the flavors. Once your garlic and ginger are fragrant, stir in 1 tablespoon of red curry paste. Cook this for another minute. This helps the spices bloom, making the soup more flavorful. Now, add in your sliced chicken thighs. Cook them for about 3 to 4 minutes. They should be just browned but not fully cooked yet. Next, pour in 1 can of coconut milk and 2 cups of chicken broth. Don’t forget to add the smashed stalk of lemongrass. Bring the mixture to a gentle simmer. Now it’s time for the veggies! Add in your sliced mushrooms and red bell pepper. Let this simmer for about 5 to 7 minutes. The chicken should be cooked through, and the vegetables should be tender. To finish, stir in 2 tablespoons of fish sauce and 1 tablespoon of lime juice. Taste it and adjust if needed. Fish sauce adds depth, while lime juice gives a nice zing. Make sure to remove the lemongrass pieces before serving. Lastly, toss in 1 cup of baby spinach. Cook for just 1 to 2 minutes until it wilts. This adds a pop of color and nutrients. Serve your soup hot, garnished with fresh cilantro and lime wedges on the side. Enjoy your delicious Thai Coconut Chicken Soup! - Ensuring the chicken stays tender: Use boneless, skinless chicken thighs. They cook quickly and stay juicy. Cook them until just browned. Overcooking makes them dry. - How to properly bloom spices: Heat oil and add garlic and ginger first. Sauté them for one minute. Then stir in the red curry paste. This step wakes up the flavors. It makes your soup taste amazing. - Best sides to pair with soup: Serve this soup with jasmine rice or rice noodles. They soak up the broth well. You can also serve it with a light salad. Fresh veggies add crunch and balance. - Elegant presentation ideas: Use a deep bowl to show off the soup. Add fresh cilantro on top for color. Serve lime wedges on the side for a zesty touch. A little extra effort makes it look gourmet. - Nutritional highlights of ingredients: This soup is rich in protein from chicken. The veggies add fiber and vitamins. Coconut milk provides healthy fats, making it filling. - Benefits of coconut milk and ginger: Coconut milk is great for your skin and heart. It helps lower bad cholesterol. Ginger aids digestion and may reduce nausea. Plus, it adds a warm, spicy flavor to the soup. Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and vegetables to enhance the flavor of your soup. Fresh cilantro and lime give a vibrant taste. Adjust Spice Level: If you prefer a spicier soup, add more red curry paste or a sliced chili pepper to the broth while cooking. Let it Simmer: Allow the soup to simmer gently for a few extra minutes to meld the flavors together beautifully. Serve with Rice: For a heartier meal, serve the soup alongside jasmine rice or rice noodles to soak up the delicious broth. {{image_2}} You can change the taste of your Thai Coconut Chicken Soup by adding lime leaves or chili. Lime leaves give a fresh, aromatic kick. Chili adds heat and depth. Each ingredient brings its own character to your dish. You can also explore regional variations. Some areas might use different herbs or spices. Adjusting these ingredients can make the soup uniquely yours. If you want a vegetarian or vegan version, there are easy swaps. Use tofu or mushrooms instead of chicken. For fish sauce, try soy sauce or tamari. These give umami flavor without animal products. You can also choose vegetable broth instead of chicken broth. This keeps the soup rich and tasty while being plant-based. Adjust the spice level to match your taste. If you prefer mild soup, use less red curry paste. A spoonful can make a big difference. For a spicier soup, add more curry paste or fresh chili. This lets you control the heat and enjoy a bowl that suits your palate. To keep your Thai coconut chicken soup fresh, store it in the fridge. Place the soup in airtight containers. Make sure to use containers that seal well. This helps prevent leaks and keeps the soup tasty. Ideally, use glass or BPA-free plastic containers. They are safe and easy to clean. You can freeze this soup for meal prep. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. Label the bags with the date. To thaw, place it in the fridge overnight. If you're short on time, you can use the microwave. Just make sure to stir it often for even thawing. When reheating, aim for low heat. This helps keep the flavor intact. Pour the soup into a pot and heat gently on the stove. Stir often to prevent sticking. If you use a microwave, heat it in short bursts, stirring in between. Be careful not to overcook the chicken. This way, it stays juicy and tender. Thai Coconut Chicken Soup, known as Tom Kha Gai, blends flavors from Thailand. It features chicken, coconut milk, and fresh herbs. The dish has roots in Thai cuisine, showing its rich, vibrant flavors. You will taste sweet, spicy, and sour notes in every spoonful. The coconut milk gives it a creamy texture, making it a comforting treat. Yes, you can make this soup ahead of time. It stores well in the fridge for about 3 days. Just let it cool before putting it in a container. To reheat, warm it gently on the stove. Avoid boiling it again, as this can make the chicken tough. Yes, Thai Coconut Chicken Soup can be gluten-free. Just check the fish sauce label to ensure no gluten is added. The other ingredients, like chicken and vegetables, are naturally gluten-free. This makes it a great choice for those with gluten sensitivities. You can pair this soup with many sides. Jasmine rice is a classic option that soaks up the broth. Crunchy spring rolls or a fresh salad add a nice contrast. Fresh lime wedges and cilantro also enhance the flavors. Enjoying this soup with these sides makes for a delightful meal. This article covered everything you need for Thai Coconut Chicken Soup. We discussed key ingredients and tasty substitutes. I shared step-by-step cooking instructions and helpful tips for perfecting your dish. Don't forget the variations to customize the flavor and spice level. Storing and reheating methods will keep your soup fresh. Enjoy making this easy and flavorful dish. You’ll impress your friends and family every time you serve it!

Thai Coconut Chicken Soup

A flavorful and aromatic soup featuring tender chicken, coconut milk, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, sliced
  • 1 can coconut milk (13.5 oz)
  • 2 cups chicken broth
  • 1 tablespoon red curry paste
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, cut into 2-inch pieces and smashed
  • 1 cup mushrooms, sliced
  • 1 red bell pepper sliced
  • 1 cup baby spinach
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • to taste fresh cilantro, for garnish
  • to taste lime wedges, for serving

Instructions
 

  • In a large pot, heat a splash of oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
  • Stir in the red curry paste and continue to cook for another minute, allowing the spices to bloom.
  • Add the sliced chicken thighs to the pot and cook until just browned, about 3-4 minutes.
  • Pour in the coconut milk and chicken broth, followed by the smashed lemongrass. Bring the mixture to a gentle simmer.
  • Add the sliced mushrooms and red bell pepper. Simmer for about 5-7 minutes, or until the chicken is cooked through and vegetables are tender.
  • Stir in the fish sauce and lime juice, adjusting to taste. Remove the lemongrass pieces.
  • Finally, toss in the baby spinach and cook for 1-2 minutes until wilted.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Adjust the spice level by adding more or less red curry paste.
Keyword chicken, coconut, soup, Thai