Description
A warm and comforting Thai-inspired coconut broth made with tender chicken thighs, mushrooms, red bell pepper, ginger, garlic, and red curry paste. It is creamy, fragrant, gently spicy, and finished with fresh lime and cilantro for a bright, balanced bowl.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, thinly sliced
- 1 tablespoon avocado oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 2 cans full-fat coconut milk, 13.5 ounces each
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 8 ounces cremini mushrooms, sliced
- 1 medium red bell pepper, thinly sliced
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 red chili, thinly sliced
Instructions
- Heat a large soup pot or Dutch oven over medium heat for about 1 minute.
- Add the avocado oil, then stir in the onion, garlic, ginger, and red curry paste. Cook for 2 to 3 minutes, stirring often, until fragrant and slightly softened.
- Pour in the chicken broth and coconut milk, stirring until the curry paste is fully blended. Add the fish sauce, brown sugar, salt, and black pepper, then bring to a gentle simmer.
- Add the sliced chicken thighs, mushrooms, and red bell pepper. Stir gently to combine.
- Simmer for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Turn off the heat and stir in the fresh lime juice and most of the chopped cilantro.
- Ladle into bowls and garnish with the remaining cilantro and thinly sliced red chili before serving.
Notes
- Use full-fat coconut milk for the creamiest, richest broth.
- Keep the soup at a gentle simmer to prevent the coconut milk from separating.
- Add lime juice at the end for the freshest flavor.
- Serve with jasmine rice or cooked rice noodles for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 860mg
- Fat: 31g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg
Keywords: creamy thai coconut milk broth, coconut chicken soup, thai inspired soup, easy coconut broth, chicken mushroom soup