Description
Savor the aromatic flavors of this Mouthwatering Thai Chicken Soup, a comforting and nourishing meal bursting with tender chicken, fresh herbs, and a blend of Thai-inspired spices.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups low-sodium chicken broth
– 1 (13.5 oz) can coconut milk
– 2 lemongrass stalks, bruised
– 2 kaffir lime leaves
– 2 inches fresh ginger, peeled and sliced
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 red bell pepper, sliced
– 8 oz mushrooms, sliced
– 2 green onions, sliced
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons fresh lime juice
– Salt and pepper to taste
Instructions
1. – In a large pot, combine the chicken broth, coconut milk, lemongrass, lime leaves, and ginger. Bring to a boil over high heat.
2. – Reduce heat to medium-low and simmer for 10 minutes to allow the flavors to infuse.
3. – Add the chicken, fish sauce, and brown sugar. Simmer for 10-12 minutes, or until the chicken is cooked through.
4. – Stir in the bell pepper, mushrooms, green onions, and cilantro. Cook for 2-3 minutes, or until the vegetables are tender.
5. – Remove the lemongrass and lime leaves. Stir in the lime juice and season with salt and pepper to taste.
6. – Serve hot, garnished with additional cilantro and a squeeze of fresh lime, if desired.
Notes
– For a creamier soup, add an extra 1/4 cup of coconut milk.
– Adjust the amount of fish sauce and brown sugar to suit your taste preferences.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai