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Easy Thai Chicken Soup with Coconut Milk (30-Minute Cozy Dinner)
Sophia Ramirez

Easy Thai Chicken Soup with Coconut Milk

This 30-minute Thai Chicken Soup is the ultimate cozy dinner for busy weeknights. Featuring a velvety coconut milk base infused with aromatic ginger and fiery red curry paste, this soup perfectly balances the four pillars of Thai flavor: sour, salty, sweet, and spicy. It is a one-pot, high-protein meal that is naturally dairy-free and can be easily adapted to be keto-friendly. Quick, nutritious, and incredibly flavorful, it brings restaurant-quality comfort directly to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenderloins, cut into bite-sized pieces
  • 2 tablespoons coconut oil
  • 3 tablespoons red curry paste (ensure no added sugars for keto)
  • 1 tablespoon fresh ginger, minced
  • 4 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon peanut butter
  • 2 cups mixed vegetables (such as bell peppers and snap peas)
  • 1 tablespoon fresh lime juice
  • Fresh cilantro for garnish

Method
 

  1. Heat the coconut oil in a large pot over medium-high heat.
  2. Add the red curry paste and ginger to the hot oil, stirring for 1-2 minutes until fragrant to bloom the spices.
  3. Pour in the chicken broth, coconut milk, fish sauce, and peanut butter, whisking until the peanut butter is fully incorporated.
  4. Bring the soup to a gentle simmer.
  5. Add the chicken tenderloins and cook for 5-7 minutes until fully opaque and cooked through.
  6. Stir in the vegetables and cook for another 2-3 minutes until tender-crisp.
  7. Remove from heat and stir in the fresh lime juice.
  8. Garnish with fresh cilantro before serving.

Notes

For a keto-friendly version, omit the rice noodles and stick to the vegetables provided. If using beef instead of chicken, sear it quickly at high heat first to ensure tenderness. Store leftovers in an airtight container in the refrigerator for up to 3 days.