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Thai Spicy Coconut Chicken Soup

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A vibrant and comforting Thai soup made with coconut milk, chicken, and spices that warms both belly and soul.

Ingredients

Scale
  • 1 lb chicken breast, sliced
  • 1 can (14 oz) coconut milk
  • 2 cups chicken broth
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, sliced

Instructions

  1. Heat the Base: In a roomy pot over medium heat, combine coconut milk, chicken broth, minced ginger, minced garlic, and red curry paste. Stir it well and let the ingredients blend, releasing their inviting perfume.
  2. Add the Chicken: Toss in your sliced chicken breast. Allow the mixture to simmer gently for about 10 minutes, letting the chicken cook through and absorb all those delightful flavors.
  3. Incorporate the Vegetables: Add in the sliced mushrooms and red bell pepper to the pot. Cook for another 5 minutes, just until the veggies are tender but still vibrant, adding a beautiful color to your soup.
  4. Season and Brighten: Stir in the fish sauce and lime juice, enhancing the dish with deep and zesty notes. This is where the magic really begins, so take a moment to savor the heavenly aroma that wafts from your pot!
  5. Garnish and Serve: Remove the pot from heat and garnish with chopped cilantro and sliced green onions right before serving, adding that fresh, crisp element that brings everything together beautifully.

Notes

This soup stores beautifully and can be frozen for up to 2 months. For a vegetarian option, replace chicken with chickpeas or tofu.

Nutrition

Find it online: https://ameliasweets.com/2026/04/27/minute-thai-spicy-coconut-chicken-soup/

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