Prepare to transport your taste buds to the vibrant streets of Thailand with this mouthwatering Thai Lemon Chicken Soup! In just 30 minutes, you'll create a restaurant-quality dish that's bursting with tangy, aromatic flavors that will make your kitchen smell like a gourmet Thai restaurant. Whether you're a seasoned cook or a curious foodie, this recipe promises to deliver a perfect balance of creamy coconut, bright lemon, and subtle spicy notes that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast
- 2 cups chicken broth
- 1/2 cup coconut milk
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon Thai red curry paste
- 1/2 teaspoon fish sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, grating the ginger, and cutting the chicken breast into bite-sized pieces.
- Heat vegetable oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the pot, stirring continuously for about 30 seconds to release their aromatic flavors.
- Add the chicken pieces to the pot and cook until they are no longer pink and start to turn golden, stirring occasionally, about 5-6 minutes.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Cook for 5-7 minutes, ensuring the chicken is fully cooked through.
- Stir in coconut milk, Thai red curry paste, fish sauce, sugar, salt, and black pepper. Mix well to combine all ingredients.
- Add freshly squeezed lemon juice and stir, allowing the soup to simmer for an additional 2-3 minutes.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
- Remove from heat and let the soup rest for 2 minutes before serving hot in bowls.
- Optional: Garnish with fresh cilantro, green onions, or a wedge of lemon before serving.
Tips
- Fresh is Best: Use freshly squeezed lemon juice and freshly grated ginger for the most vibrant flavors.
- Protein Perfection: Cut chicken into uniform bite-sized pieces to ensure even cooking and consistent texture.
- Spice Control: Adjust the Thai red curry paste to match your heat preference - start with less and add more if needed.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure a smooth, well-mixed consistency.
- Simmer Gently: Avoid boiling the soup to prevent the coconut milk from separating and maintain a silky texture.
- Flavor Layering: Add herbs like cilantro or green onions at the end to maintain their fresh flavor and bright color.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 70mg
