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Thai chicken soup with coconut milk, shredded chicken, mushrooms, peppers, spinach, cilantro, and lime

Thai Chicken Soup with Coconut Milk, Lime and Garlic

Thai chicken soup is a creamy, fragrant bowl with tender chicken, vegetables, coconut milk, lime, and red curry flavor. This easy, comforting soup is perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb (454 g) chicken breast, sliced
  • 4 cups chicken broth
  • 1 can coconut milk
  • 1 tablespoon red curry paste
  • 2 cups mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 cup spinach
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • 1 tablespoon oil

Method
 

Cooking
  1. Warm the oil in a large pot over medium heat. Add the minced garlic and ginger and sauté until fragrant.
  2. Add the sliced chicken breast and cook until browned.
  3. Mix the red curry paste into the chicken. Pour in the chicken broth and coconut milk, then bring the soup to a simmer.
  4. Add the mushrooms and red bell pepper. Continue cooking until the vegetables are tender and the chicken reaches 165°F / 74°C.
  5. Add the spinach, fish sauce, and lime juice. Cook for 2 minutes.
  6. Ladle the soup into bowls and serve hot with fresh cilantro and lime wedges.

Notes

Cool the soup before refrigerating it in an airtight container for 3–4 days or freezing it for up to 2 months. Thaw frozen soup overnight in the refrigerator before reheating.