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Easy Thai Chicken Soup: A Quick Journey to Southeast Asian Flavor

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This Easy Thai Chicken Soup is a vibrant, aromatic, and comforting dish that provides a quick escape to Southeast Asian flavor. It balances creamy coconut milk, sharp lime, spicy chili, and savory chicken, making it perfect for a cozy, yet elegant, weeknight meal.

Ingredients

Scale

1 tablespoon coconut oil or neutral cooking oil

2 tablespoons red curry paste

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 stalks lemongrass, outer layers removed and bruised

4 cups low-sodium chicken broth

1 (13.5 ounce) can full-fat coconut milk

1 pound boneless, skinless chicken breast or thighs, thinly sliced

1 teaspoon fish sauce

2 tablespoons fresh lime juice

1 cup sliced mushrooms (cremini or shiitake)

1 cup cherry tomatoes, halved

Half a cup fresh cilantro, chopped

Half a cup fresh Thai basil, chopped (optional)

1–2 fresh red Thai chilies, thinly sliced (optional)

Instructions

1. Sauté the Foundation: Heat the oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until softened and translucent, about four to five minutes.

2. Awaken the Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for one minute, stirring constantly, until the aromatics are intensely fragrant and the paste darkens slightly.

3. Simmer and Infuse: Pour in the chicken broth, coconut milk, and the bruised lemongrass stalks. Bring the liquid to a gentle simmer. Reduce the heat and let the base infuse for ten minutes to allow the lemongrass to release its oils.

4. Cook the Chicken: Add the thinly sliced chicken and the fish sauce. Continue to simmer gently for about five to seven minutes, or until the chicken is fully cooked through and no longer pink in the center. Avoid a rolling boil.

5. Incorporate Vegetables: Stir in the sliced mushrooms and halved cherry tomatoes. Let the soup simmer for another two to three minutes, just until the mushrooms are tender and the tomatoes begin to soften but still hold their shape.

6. The Final Brightening: Remove the pot from the heat. Carefully remove and discard the lemongrass stalks. Stir in the fresh lime juice.

7. Serve and Garnish: Ladle the hot soup into bowls. Top generously with fresh cilantro, Thai basil, and the sliced red chilies, if using.

Notes

For maximum flavor, remember to bruise the lemongrass stalks aggressively to release their oils.

Do not boil the coconut milk rapidly, as this can cause the fat to separate. Maintain a gentle simmer.

Add the fresh lime juice only after removing the pot from the heat to prevent it from turning bitter.

The soup base can be made two to three days in advance and stored in the refrigerator.

Nutrition

Find it online: https://www.flavourrecipe.com/easy-thai-chicken-soup/