Description
A fragrant and soothing Coconut Chicken Soup made with tender chicken breast, mushrooms, and infused with ginger, lemongrass, and red curry paste. This Thai-inspired soup balances creamy coconut milk with fresh lime zest and juice for a vibrant, comforting meal that’s perfect served over white rice.
Ingredients
Scale
Soup Base
- 4 cups chicken stock
- 1 (13.5-ounce) can full fat coconut milk
- 8 thin slices of fresh ginger or galangal
- 6 (2-inch) pieces lemongrass, tough outer parts removed, and slightly crushed
- 1 tablespoon red curry paste
- 2 tablespoons granulated sugar
- ½ medium sweet onion, thinly sliced
Protein & Vegetables
- 1 pound boneless, skinless chicken breast, very thinly sliced
- ½ pound cremini mushrooms, trimmed and thinly sliced
Seasonings & Finishes
- ¼ cup fish sauce
- ½ teaspoon sea salt
- 2 teaspoons grated lime zest
- ¼ cup fresh lime juice (from approximately 4 limes)
- ⅓ cup fresh basil leaves, plus more for serving
Optional for Serving
- Cooked white rice
- Chili paste such as Sambal Oelek or red pepper flakes
Instructions
- Prepare the soup base: In a large pot set over medium-high heat, combine the chicken stock, full fat coconut milk, sliced ginger, crushed lemongrass, red curry paste, granulated sugar, and thinly sliced sweet onion. Bring the mixture to a boil, allowing the flavors to meld.
- Add chicken and mushrooms: Stir in the thinly sliced chicken breast and cremini mushrooms along with the fish sauce. Lower the heat to medium-low and let the soup simmer until the chicken is cooked through and white, about 4 minutes.
- Season and finish: Add sea salt, grated lime zest, fresh lime juice, and the fresh basil leaves. Continue to simmer just until the basil wilts, approximately 3 minutes, to infuse the soup with a fresh herbal aroma.
- Serve: Ladle the soup over cooked white rice if desired. Garnish with extra basil leaves and a spoonful of chili paste or red pepper flakes for added heat and flavor.
Notes
- For easier slicing, partially freeze the chicken breast before cutting thin slices.
- Adjust the red curry paste quantity to your preferred spice level.
- Fresh herbs and lime juice are key to balancing the rich coconut milk’s creaminess.
- This soup pairs well with jasmine rice or steamed rice noodles for a gluten-free option.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
