This delicious Thai chicken soup is ready in under 30 minutes and is packed full of flavour! It’s the perfect quick and easy, healthy lunch.
Make it Vegan
Use your favourite chicken substitute, or add peppers and red onion for extra vegetables. Use soy sauce instead of fish sauce, vegetable stock instead of chicken stock and a vegan-friendly paste like Blue Dragon’s Thai red curry paste.
Thai Chicken Soup
Spicy Thai chicken soup with spices, coconut milk, mushrooms, spring onions and beansprouts
Ingredients
- 1 Chicken breast
- 1 tbsp Coconut oil
- 1 Red chilli (sliced)
- Thumb-sized ginger (grated)
- 2 Garlic cloves (crushed)
- 2 Spring onions (roughly chopped)
- 1 tbsp Thai red curry paste
- 1 tsp Fish sauce
- 400ml Coconut milk
- 150ml Chicken stock
- 100g Mushrooms (sliced)
- 75g Beansprouts
- 2 Spring onions (chopped)
Garnish
- 1/2 Red chilli (thinly sliced)
- 1 tsp Chilli flakes
- 1 tsp Flat leaf parsley
Instructions
- Add the chicken breast to a saucepan and add cold water until just covered. Heat on low until the water is at simmering point and then cook for a further 15 minutes until the chicken is cooked through.
- Heat 1 tbsp coconut oil in a large pan to medium heat. Add the red chilli, ginger, garlic and spring onions. Cook for 1 minute stirring frequently. Add the red curry paste and fish sauce and cook for a further minute.
- Add the coconut milk and chicken stock and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes, stirring occasionally. Add the mushrooms, beansprouts and spring onions and cook for a further 5 minutes.
- Meanwhile, remove the chicken from the pan and place on a chopping board. Use two forks to shred the chicken and add it to the soup.
- Serve in bowls and top with red chilli, chilli flakes and parsley.
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