Thai Chicken Soup

This Thai-inspired chicken soup pairs coconut milk with red curry paste, ginger, and garlic. Chicken and shiitake mushrooms soak up the flavorful broth for a comforting and flavorful soup.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 395kcal

Author: Sandra

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
½ pound boneless, skinless chicken breast sliced into thin strips (Note 2)
1 small yellow onion finely diced
4 cloves garlic minced
2 tablespoons freshly grated ginger (see Note 1)
1 teaspoon lemon zest (Note 3)
1½-2 tablespoons red curry paste start with less for milder heat (Note 4)
4 cups low-sodium chicken broth (Note 5)
1 tablespoon fish sauce (Note 6)
14 oz full-fat coconut milk 1 14 oz can, well shaken (Note 7)
8 ounces fresh shiitake mushrooms stems removed and sliced
1 scallion thinly sliced
Salt and freshly cracked black pepper to taste
Lime wedges for serving
Fresh cilantro for garnish

Instructions

Heat the 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large pot over medium-high heat.
Add the ½ pound boneless, skinless chicken breast in a single layer without overcrowding (Note 8). Cook for about 2–3 minutes per side until lightly golden. The chicken does not need to be fully cooked at this stage. Remove to a plate and set aside.
Reduce heat to medium. Add the 1 small diced yellow onion and cook for 2–3 minutes until softened. Stir in the 4 cloves minced garlic and 2 tablespoons freshly grated ginger and cook for 30–60 seconds, just until fragrant. Do not allow the garlic to brown.
Stir in the 1 teaspoon lemon zest and 1½-2 tablespoons red curry paste. Cook for 1–2 minutes, stirring constantly, until the paste darkens slightly and becomes very fragrant. This step deepens the flavor of the soup.
Pour in the 4 cups low-sodium chicken broth, shaken 14 oz full-fat coconut milk, and 1 tablespoon fish sauce. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer. Avoid a rolling boil (Note 9).
Return the chicken to the pot along with the sliced 8 ounces fresh shiitake mushrooms. Simmer gently for 6–8 minutes, or until the chicken reaches 165°F and is just cooked through (Note 10). Do not overcook. The chicken will continue cooking slightly from residual heat.
Stir in the sliced scallion. Taste and adjust with salt and pepper as needed.
If you prefer a thinner broth, add ½–1 cup additional chicken broth. For a slightly richer texture, simmer uncovered for a few extra minutes (Note 11).
Ladle into bowls and top with fresh cilantro, additional scallions, and a generous squeeze of lime. Serve with extra lime wedges on the side.

Notes

A microplane grater creates very fine ginger and zest that blend well into the broth. You can also use finely minced ginger.
To keep the chicken tender, slice it against the grain. Take note of the lines running through the chicken. These are the muscle fibers. Slice across those lines, not in the same direction. Cutting the chicken into thin strips helps it cook quickly and evenly.
The lemon zest adds a little brightness and depth without making the soup taste lemony. It enhances the curry and coconut flavors without extra salt.
Curry paste brands vary in heat level. Thai Kitchen is moderately spicy. Start with 1½ tablespoons and increase to taste.
Using low-sodium broth allows you to control the seasoning more precisely.
Fish sauce adds savory depth of flavor and complexity without tasting “fishy.” If needed, substitute soy sauce.
Full-fat coconut milk provides the creamiest texture. Shake the can well before opening.
If necessary, cook the chicken in two batches. Overcrowding the pan will cause it to steam rather than brown.
Boiling coconut milk can cause separation. If slight separation occurs, simply whisk gently. A little separation will not affect the flavor of the soup.
Overcooking can make thin strips of chicken dry. Check early if your strips are very thin.
Thai-style soups vary in thickness. Adjust to your personal preference.

Nutrition