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thai-coconut-chicken-soup-recipe

Thai Coconut Chicken Soup Recipe

A delicious and creamy Thai-inspired soup that's completely vegan.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 180 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can coconut milk 14 oz
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup cilantro, chopped
  • 1 cup mushrooms, sliced
  • 1 cup baby corn, cut in half
  • 1 cup snow peas

Instructions 

  1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant.
  2. Add red and green bell peppers. Cook for a few minutes until they start to soften.
  3. Pour in coconut milk and vegetable broth. Stir well.
  4. Add soy sauce, lime juice, sugar, salt, and black pepper. Bring to a simmer.
  5. Add mushrooms, baby corn, and snow peas. Cook until vegetables are tender.
  6. Stir in cilantro before serving.

Nutritional Value

Calories: 180kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg

Keywords

Soup, Vegan
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