When a husband swears this is the best soup he’s ever had, you mark that up as a winner. This Thai coconut soup is rich and creamy and perfect for a fast meal.
Or try this Sicilian fish stew for another delicious bowl full!
We’re lucky in this era that even if we’ve never had the chance to visit a particular region, we may very well have sampled some of the flavors to be found there. That’s true with Thai food, certainly. Of course this depends where you live, but most cities boast at least one decent Thai food restaurant where you might have tried Tom Kha Gai soup.
I won’t go so far as to say that this is an authentic Thai recipe. I’ll leave that for the folks from Thailand who really know the region. But for me, someone who loves to eat out and enjoy Thai food (low heat!), this Thai coconut soup fulfills that craving right at home.
Plus, it ticks off all the boxes if you’re looking for a warm and hearty meal that’s also low carb for the keto and Whole 30 diets.
Making this Thai coconut soup
This is a really basic and simple recipe that features healthy ingredients. Start by browning the chunks of chicken. Once well-browned, transfer to a plate and cook the bell pepper and onion in the same pan until it’s soft. Add all of the remaining ingredients except the cilantro and peanuts (those are for garnishing the soup!) and cook for 15 minutes. Easy, peasy!
Feel free to substitute liquid aminos for the soy sauce if you’re aiming for a gluten free meal.
Serve this deliciously peanutty soup with a scoop of rice. (Unless you’re watching your carbs!)
★ If you made this Thai coconut soup, be sure to give it a star rating below! ★
- 2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- 2 tablespoons olive or coconut cooking oil
- 1 red bell pepper, seeded and diced
- 1 small onion, chopped
- 1 lime, zested and juiced
- 4 cups chicken broth
- 2 (14 ounce) cans coconut milk
- ½ cup peanut butter
- 3 tablespoons garlic chili sauce
- 2 tablespoons soy sauce
- ½ cup chopped fresh cilantro (plus additional for garnish)
- ¼ cup peanut, coarsely chopped (for garnish)
1.In a large stock pot over medium-high heat, pour oil and swirl around the bottom to coat. Add the chicken and brown on each side. Cook in batches if needed to avoid crowding the pot. Remove chicken from pot and keep warm.
2.Add red bell pepper and onion to pot. Cook until softened, about 3 minutes.
3.Place the chicken back into the pot. To the chicken and vegetables, add the lime juice, lime zest, chicken broth, coconut milk (with solids), peanut butter, garlic chili sauce, and soy sauce.
4.Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat and stir in chopped cilantro.
5.Garnish with chopped peanuts and cilantro.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 904Total Fat 51gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 23gCholesterol 198mgSodium 2032mgCarbohydrates 29gFiber 6gSugar 14gProtein 85g