Creamy Thai Coconut Soup
This Creamy Thai Coconut Soup features an aromatic broth with a savory, sour, and spicy flavor profile. Filled with chicken and veggies, it's a healthy and quick soup recipe that will warm you from the inside out.
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Servings:
Calories: 170kcal
Ingredients
- 2 teaspoons coconut or vegetable oil
- 1 cup sliced mushrooms
- 1/2 red bell pepper (chopped)
- 1/2 orange bell pepper (chopped)
- 1/2 medium sweet onion (chopped)
- 4 teaspoons minced ginger
- 4 garlic cloves (minced)
- 2 teaspoons sambal oelek (ground fresh chili paste)
- 4 cups lower sodium chicken broth
- 1 13.5 oz can unsweetened full fat coconut milk
- 4 teaspoons fish sauce (Thai Kitchen brand is gluten free)
- 1 Tablespoon sugar
- 2 1/2 Tablespoons lime juice (from about 1 large lime)
- 2 cups shredded cooked chicken breast
- 3 Tablespoons chopped fresh cilantro
Instructions
- Heat the oil in a large heavy bottomed pot over medium heat. Add mushrooms, bell peppers, onion, ginger, and garlic. Cook for about 3 minutes, stirring occasionally, or until onions are softened. Add chili paste and cook for an additional minute.
- Add chicken broth, coconut milk, fish sauce, sugar, and lime juice. Bring to a gentle boil then reduce heat and simmer for 10 minutes.
- Add shredded chicken and cook until heated through, about 1-2 minutes.
- Divide into bowls and garnish with cilantro.
Notes
This soup keeps well in the fridge for up to 5 days.
Nutrition
Calories: 170kcal | Carbohydrates: 10g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 479mg | Potassium: 457mg | Fiber: 1g | Sugar: 5g | Vitamin A: 789IU | Vitamin C: 33mg | Calcium: 26mg | Iron: 1mg
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