Thai Chicken Soup: A Comforting Bowl of Warmth
A fragrant and nourishing soup that perfectly balances the creamy richness of coconut milk with the vibrant brightness of lime, ginger, and aromatic herbs. Featuring tender chicken breasts, sweet potatoes, and crunchy snow peas, this one-pot wonder is a wholesome meal that feels like a warm hug. It is a simple yet deeply satisfying dish that brings Southeast Asian-inspired flavors directly to your home kitchen without any unnecessary fuss.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Thai-Inspired
- Diet: Dairy-Free Option/Halal
Ingredients
2 tablespoons olive oil
16 ounces boneless skinless chicken breasts
1 tablespoon unsalted butter
2 cups peeled cubed sweet potato (1/2-inch pieces)
1.25 cups chopped green onions
1 tablespoon roasted red chili paste
1 tablespoon fresh grated ginger
4 cups vegetable or chicken broth
1 can (13.5 oz) full-fat coconut milk
1 cup snow peas
2 tablespoons fresh lime juice
1/2 cup fresh cilantro leaves, chopped
1/4 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, torn
Kosher salt to taste
Freshly ground black pepper to taste
Instructions
Heat one tablespoon of olive oil in a large pot over medium-high heat.
Season the chicken breasts with salt and pepper and sear until golden brown and cooked through, then remove and shred.
In the same pot, add the remaining oil and butter, then sauté the sweet potatoes and green onions until softened.
Stir in the red chili paste and grated ginger, cooking for 1 minute until fragrant.
Pour in the broth and coconut milk, bringing to a gentle simmer.
Add the shredded chicken and snow peas, simmering for 5-7 minutes until the peas are tender-crisp.
Remove from heat and stir in the fresh lime juice, cilantro, basil, and mint.
Adjust seasoning with salt and pepper before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; do not boil aggressively as the coconut milk may separate. You can substitute chicken thighs for extra tenderness if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
Find it online: https://paulakitchen.com/thai-chicken-soup/