If you're looking for a comforting and flavorful soup, this Thai chicken soup recipe is perfect for you. Made with aromatic herbs and spices, juicy chicken, and creamy coconut milk, this soup is a crowd-pleaser and perfect for any time of the year.
Ingredients
- 1 tablespoon of olive oil
- 1 cup of sliced mushrooms
- 1 cup of sliced carrots
- 1 cup of chopped onion
- 3 cloves of minced garlic
- 1 tablespoon of grated ginger
- 1 teaspoon of curry powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 4 cups of chicken broth
- 1 can of coconut milk
- 2 cups of cooked and shredded chicken
- 2 tablespoons of chopped cilantro
- 1 lime, cut into wedges
For this recipe, you can use any kind of chicken you prefer. Rotisserie chicken is a great option if you want to save time, but you can also use boneless, skinless chicken breasts or thighs. If you want to make the soup spicier, you can add more cayenne pepper or red pepper flakes.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the mushrooms, carrots, onion, garlic, and ginger. Cook for 5-7 minutes, or until the vegetables are tender.
- Add the curry powder, paprika, and cayenne pepper. Stir to combine and cook for 1-2 minutes, or until fragrant.
- Pour in the chicken broth and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Add the cooked chicken and cilantro to the pot. Cook for another 5 minutes, or until the chicken is heated through.
- Serve the soup hot, garnished with lime wedges and extra cilantro if desired.
This Thai chicken soup recipe is easy to make and perfect for a quick weeknight dinner. The combination of spices and creamy coconut milk will warm you up and satisfy your taste buds. Plus, it's a great way to use up leftover chicken!