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Creamy Thai chicken soup is beautifully displayed in a bowl, showcasing its rich broth and vibrant toppings, making it an appealing and flavorful dish.
Lady Maria

Creamy Thai Chicken Soup

Transport yourself to Thailand with this flavorful and comforting Creamy Thai Chicken Soup. This recipe combines aromatic spices, creamy coconut milk, and tender chicken for a truly unforgettable culinary experience. It's relatively quick and easy to make, customizable to your taste, and sure to impress family and friends.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon oil vegetable or coconut
  • 2 inches fresh ginger, peeled and minced
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 2 stalks lemongrass, bruised and finely chopped
  • 2 tablespoons red curry paste
  • 8 ounces mushrooms, sliced shiitake or cremini
  • 1 red bell pepper, sliced
  • 1 carrot, sliced
  • 4 cups chicken broth, low-sodium
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 5 ounces fresh spinach
  • 1/4 cup chopped cilantro, for garnish
  • Sriracha, for garnish optional
  • Lime wedges, for garnish optional
  • Chopped peanuts, for garnish optional
  • Sesame seeds, for garnish optional

Equipment

  • large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Serving bowls

Method
 

  1. Cut the chicken into bite-sized pieces.
  2. In a large pot or Dutch oven, heat the oil over medium heat.
  3. Add the ginger, garlic, shallots, and lemongrass. Sauté for 2-3 minutes, until fragrant.
  4. Stir in the red curry paste and cook for another minute, allowing the flavors to bloom.
  5. Add the chicken to the pot and cook until lightly browned on all sides.
  6. Pour in the chicken broth and coconut milk. Bring to a simmer.
  7. Add the mushrooms, bell peppers, and carrots. Simmer for 10-15 minutes, or until the vegetables are tender.
  8. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasonings as needed.
  9. Stir in the spinach and cook until wilted.
  10. Ladle the soup into bowls and garnish with cilantro, sriracha, lime wedges, chopped peanuts, and sesame seeds.

Notes

For a richer flavor, use homemade chicken broth. Adjust the amount of red curry paste to control the spice level. The soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. For freezing, cool completely before storing in an airtight container. Thaw in the refrigerator overnight before reheating. Add rice noodles or rice to the soup for a heartier meal.