Description
This hearty Thai Coconut Chicken Soup blends rich coconut milk with aromatic spices, tender chicken, and fresh cilantro, delivering a comforting and flavorful meal perfect for any season. Featuring a vibrant mix of spices and fresh ingredients, this soup offers a delightful balance of creamy and zesty flavors in under 30 minutes.
Ingredients
Scale
Soup Base
- 3 tablespoons butter
- 1 cup shredded carrot
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Liquid and Broth
- 2 cups chicken broth
- 15 ounces unsweetened lite coconut milk
Protein and Rice
- 1/2 pound shredded cooked chicken
- 1 cup cooked white rice
Fresh Ingredients and Seasoning
- 1/2 bunch fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
Instructions
- Cook the veggies and spices: In a large soup pot over medium-low heat, melt the butter. Add the shredded carrot, cinnamon, ground ginger, paprika, and salt. Cook gently until the carrots soften and the mixture becomes fragrant, which usually takes about 5 minutes.
- Prepare cilantro broth blend: Place the chicken broth and fresh cilantro into a blender. Pulse 2-3 times until the cilantro is finely chopped and well combined with the broth. Pour this cilantro-infused broth mixture into the soup pot and stir to combine.
- Add coconut milk and main ingredients: Stir in the unsweetened lite coconut milk, shredded cooked chicken, cooked white rice, fresh lime juice, and soy sauce. Mix thoroughly to ensure all elements are evenly distributed.
- Simmer and serve: Allow the soup to simmer gently over medium-low heat for 5-10 minutes until everything is heated through and flavors meld together. Serve hot with additional cilantro and lime wedges if desired.
Notes
- For extra depth of flavor, you can add a teaspoon of fish sauce if you like authentic Thai taste.
- Use cooked rotisserie chicken as a quick protein shortcut.
- Adjust the lime juice and soy sauce to taste for preferred tanginess and saltiness.
- This soup can be stored in the fridge for up to 3 days and reheated gently on stovetop.
- For a spicier version, add a pinch of chili flakes or fresh sliced chilies during cooking.
