Description
This authentic Thai Coconut Chicken Soup is a delightful blend of tender chicken, aromatic herbs, and creamy coconut milk, delivering rich, comforting flavors in just 35 minutes. Perfectly balanced with the zesty notes of lime, subtle sweetness from palm sugar, and a gentle kick from Thai bird’s eye chilies, this soup is a wholesome, aromatic dish that warms the soul and excites the palate.
Ingredients
Scale
Protein
- 14 ounces boneless, skinless chicken breast or thighs, thinly sliced
Broth and Aromatics
- 13.5 fluid ounces full-fat coconut milk
- 2 cups low-sodium chicken stock
- 2 stalks lemongrass, trimmed and smashed
- 5 slices fresh galangal or 2 slices fresh ginger
- 4 kaffir lime leaves, torn
- 3 Thai bird’s eye chilies, lightly crushed, or to taste
- 2 cloves garlic, smashed
Vegetables
- 7 ounces oyster mushrooms or button mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1 small onion, thinly sliced
Flavor Enhancers
- 2 tablespoons fish sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon palm sugar or light brown sugar
Garnishes
- Fresh cilantro leaves for garnish
- Sliced red chili (optional)
- Extra lime wedges for serving
Instructions
- Prepare the broth: In a medium pot, combine the chicken stock, coconut milk, lemongrass, galangal, kaffir lime leaves, Thai bird’s eye chilies, and smashed garlic cloves. Bring this mixture to a gentle simmer over medium heat to infuse the flavors.
- Cook the chicken: Add the thinly sliced chicken to the simmering broth. Let it cook gently for 5 to 7 minutes, or until the chicken is fully cooked and tender.
- Add vegetables: Stir in the sliced mushrooms, tomato wedges, and thinly sliced onion. Continue to simmer the soup for another 5 to 7 minutes, until the vegetables are softened but still vibrant.
- Season the soup: Add fish sauce, freshly squeezed lime juice, and palm sugar to the pot. Stir well and taste the soup. Adjust the seasoning as needed by balancing acidity with lime juice, saltiness with fish sauce, or sweetness with sugar.
- Finish and strain: Remove the pot from heat and discard the lemongrass stalks, galangal slices, and kaffir lime leaves to clear the broth of herb debris.
- Serve: Ladle the finished soup into bowls and garnish with fresh cilantro leaves, optional sliced red chili, and extra lime wedges for an added burst of freshness and heat.
Notes
- Galangal can be substituted with fresh ginger if unavailable, though galangal provides a more authentic flavor.
- Adjust the number of bird’s eye chilies according to your spice tolerance.
- Use full-fat coconut milk for a creamier soup but light coconut milk can be used for a lighter version.
- The soup can be made a day ahead; flavors deepen when refrigerated overnight.
- To make this recipe Gluten Free, ensure the fish sauce used is gluten free.
