Description
Chicken and Coconut Milk Soup is a deliciously comforting dish that brings the vibrant flavors of the tropics to your kitchen. This easy-to-make recipe features tender chicken simmered in a creamy coconut milk broth, infused with fresh ginger, garlic, and colorful vegetables. The result is a rich, velvety soup that warms the soul with every spoonful. Perfect for busy weeknights or cozy gatherings, this dish is not only nourishing but also indulgent enough to impress your guests. Serve it over fluffy jasmine rice or alongside crusty bread for a complete meal that everyone will love.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 2 cups chopped vegetables (bell peppers, carrots, spinach)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the vegetables and mincing the garlic.
- In a large pot over medium heat, sauté minced garlic and grated ginger in oil until fragrant.
- Add chicken thighs and cook until lightly browned on all sides.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer.
- Add chopped vegetables during the last five minutes of cooking time.
- Serve hot with fresh herbs or lime juice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg