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thai soup with coconut milk
Dominique

thai soup with coconut milk

Discover the ultimate comfort in a bowl with this exquisite Thai soup with coconut milk, infused with aromatic ginger, garlic, and lemongrass, delivering a harmonious blend of vibrant flavors and creamy texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 can full-fat unsweetened coconut milk
  • 4 cups low-sodium chicken broth
  • 1 lb chicken breast or thighs, thinly sliced
  • 1 tbsp fresh ginger, grated or sliced
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, bruised
  • 2 kaffir lime leaves, crushed (optional)
  • 2 tbsp red curry paste
  • 1 cup mushrooms, sliced
  • 1 red or yellow bell pepper, sliced
  • 2 cups baby bok choy or spinach
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar or palm sugar
  • Fresh cilantro for garnish
  • Sliced red chilies for garnish
  • Lime wedges for serving

Method
 

  1. Prepare your aromatics by slicing the chicken, mincing the garlic, grating the ginger, and bruising the lemongrass.
  2. In a large pot or Dutch oven, heat coconut oil over medium heat and sauté the red curry paste for 1-2 minutes until fragrant.
  3. Pour in the chicken broth and coconut milk, then add the lemongrass, ginger, garlic, and kaffir lime leaves. Simmer for 10-15 minutes.
  4. Remove the lemongrass and kaffir lime leaves. Increase the heat and add the sliced chicken, cooking for 5-7 minutes until done. Then, add mushrooms and bell peppers and cook for another 3-5 minutes.
  5. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasonings as needed. Add baby bok choy or spinach and cook just until wilted.
  6. Serve warm, garnished with cilantro, sliced red chilies, and lime wedges.

Notes

Use only fresh ingredients for the best flavor. You can modify the spices to suit your taste preferences.