Description
This Thai Coconut Chicken Soup is a creamy, flavorful dish combining tender shredded chicken, aromatic spices, fresh cilantro, and coconut milk, simmered to perfection for a comforting and savory meal. Ready in just 20 minutes, it offers an easy-to-make, aromatic soup ideal for weeknight dinners.
Ingredients
Scale
Base Ingredients
- 3 tablespoons butter
- 1 cup shredded carrot
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Liquid and Broth
- 2 cups chicken broth
- 15 ounces unsweetened lite coconut milk
Protein and Grains
- 1/2 pound shredded cooked chicken
- 1 cup cooked white rice
Fresh and Seasonings
- 1/2 bunch fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
Instructions
- Sauté Spices and Carrots: Add butter, shredded carrot, cinnamon, ginger, paprika, and salt to a large soup pot over medium-low heat. Cook until the carrots soften and the mixture becomes fragrant, which enhances the spice flavors.
- Blend Broth and Cilantro: Pulse chicken broth and fresh cilantro in a blender 2-3 times until the cilantro is finely chopped and well incorporated, then pour this mixture into the pot and stir to combine.
- Add Main Ingredients: Pour in the unsweetened lite coconut milk, shredded cooked chicken, cooked white rice, fresh lime juice, and soy sauce. Stir well to mix all ingredients thoroughly.
- Simmer the Soup: Allow the soup to simmer on medium-low heat for 5 to 10 minutes until everything is heated through and flavors meld together.
- Serve: Ladle the soup into bowls and garnish with extra fresh cilantro and lime wedges if desired, adding brightness and freshness.
Notes
- For a spicier kick, add a pinch of chili flakes or fresh chopped chilies.
- Use leftover rotisserie chicken to save time on shredding cooked chicken.
- Substitute jasmine rice for white rice for a more authentic Thai experience.
- Adjust the lime juice and soy sauce to taste for a perfect balance of sour and salty flavors.
- This soup can be kept in the refrigerator for up to 3 days; reheat gently on the stovetop.
