Thai Hot & Sour Coconut Chicken Soup

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Craving a vibrant, flavorful soup that awakens your senses? Look no further than this Thai Hot & Sour Coconut Chicken Soup! It’s a symphony of tastes – creamy coconut milk, tangy lime, fiery chilies, and savory chicken – all dancing together in a fragrant broth. This isn’t just soup; it’s a culinary journey to Thailand, right in your kitchen. Forget takeout, because this recipe is surprisingly easy to make and infinitely more satisfying. Get ready to slurp your way to happiness!

Why You’ll Love This Recipe

  • Bold Flavors: The perfect balance of sweet, sour, salty, and spicy.
  • Quick & Easy: Ready in under 30 minutes!
  • Healthy & Nourishing: Packed with protein and fresh ingredients.
  • Customizable Spice Level: Adjust the chilies to your preference.
  • Comfort Food: Warm, soothing, and incredibly satisfying.

Ingredients

  • 1 tbsp coconut oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1-2 red chilies, finely chopped (adjust to taste)
  • 4 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 8 oz mushrooms, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro, for garnish
  • 1/4 cup chopped green onions, for garnish

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned.
  2. Add onion, garlic, ginger, and chilies to the pot and cook until softened, about 5 minutes.
  3. Pour in chicken broth and coconut milk. Bring to a simmer.
  4. Stir in fish sauce, lime juice, and brown sugar.
  5. Add mushrooms and cherry tomatoes. Cook for 5-7 minutes, or until mushrooms are tender.
  6. Taste and adjust seasonings as needed. Add more lime juice for sourness, fish sauce for saltiness, or chilies for heat.
  7. Serve hot, garnished with cilantro and green onions.

Expert Tips

  • Chicken Thighs are Best: They stay tender and flavorful in the soup. You can use chicken breast, but be careful not to overcook it.
  • Don’t Skimp on the Coconut Milk: Full-fat coconut milk provides the richest flavor and creamiest texture.
  • Spice Level Control: Remove the seeds from the chilies for less heat. Start with one chili and add more to taste.
  • Fresh is Best: Use fresh ginger, garlic, and lime juice for the most vibrant flavor.
  • Balance the Flavors: The key to a great Thai soup is balancing the sweet, sour, salty, and spicy elements.

Storage

Refrigerate: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Freeze: While the coconut milk may separate slightly upon thawing, you can freeze the soup for up to 2 months. It’s best to freeze it without the garnishes.

Reheating: Gently reheat the soup on the stovetop over medium heat. Avoid boiling.

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