Description
Thai Coconut Chicken Soup features a creamy coconut broth, shredded chicken, warm spices, fresh cilantro, lime juice, and white rice for a comforting Thai-inspired meal ready in 20 minutes.
Ingredients
Scale
- 3 tablespoons butter
- 1 cup shredded carrot
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1/2 bunch fresh cilantro
- 15 ounces unsweetened lite coconut milk
- 1/2 pound shredded cooked chicken
- 1 cup cooked white rice
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
Instructions
- Add butter, shredded carrot, cinnamon, ginger, paprika, and salt to a large soup pot over medium-low heat. Cook until carrots soften and become fragrant.
- Pulse chicken broth and cilantro in a blender 2-3 times until cilantro is finely chopped. Pour into the pot and stir.
- Add coconut milk, shredded chicken, cooked white rice, lime juice, and soy sauce. Stir well to combine.
- Simmer on medium-low heat for 5-10 minutes until heated through. Serve with extra cilantro and lime wedges if desired.
Notes
- Do not boil aggressively to prevent coconut milk from separating.
- Adjust salt after adding soy sauce to control sodium.
- For stronger flavor, use full-fat coconut milk instead of lite.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 806 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 53 mg