Description
A fragrant and flavorful Thai Coconut Chicken Soup featuring tender chicken thighs simmered in a creamy coconut milk broth infused with lemongrass, ginger, garlic, and Thai red chilies. This comforting soup is balanced with fresh lime juice, fish sauce, and a touch of sweetness, garnished with cilantro and green onions for a vibrant finish.
Ingredients
Scale
Savory Base
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, finely chopped
- 1–2 fresh Thai red chilies, sliced (adjust to taste)
Broth and Protein
- 2 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
Seasonings and Garnishes
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Juice of 1 lime
- 1 cup mushrooms, sliced
- Salt to taste
- 1/4 cup fresh cilantro leaves, chopped
- 2 green onions, chopped
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes, to build the flavor base.
- Add Aromatic Ingredients: Stir in the minced garlic, grated ginger, chopped lemongrass, and sliced Thai red chilies. Cook for another 2 minutes until the mixture is fragrant, enhancing the soup’s aroma.
- Add Broth and Coconut Milk: Pour in the chicken broth and bring the mixture to a gentle simmer. Then add the coconut milk, continuing to simmer gently for about 5 minutes to meld the flavors together.
- Cook Chicken: Add the sliced chicken thighs to the pot and cook until just cooked through, approximately 5 to 7 minutes, ensuring the chicken remains tender.
- Season and Add Mushrooms: Stir in the fish sauce, sugar, and lime juice. Add the sliced mushrooms and simmer for an additional 5 minutes to soften the mushrooms and layer the flavors.
- Adjust Seasoning: Taste the soup and add salt as needed. For more heat, add extra Thai chili slices to suit your spice preference.
- Finish with Fresh Herbs: Remove the pot from heat, then stir in the chopped cilantro and green onions to add freshness and bright color to the soup.
- Serve: Ladle the hot soup into bowls and garnish with additional cilantro or green onions if desired. Serve immediately to enjoy the full depth of flavors.
Notes
- Adjust Thai chili quantity based on your preferred spice level.
- Use boneless, skinless chicken thighs for tender, juicy meat.
- Lemongrass should be finely chopped to easily release flavor.
- For a richer soup, use full-fat coconut milk.
- If fresh lemongrass is unavailable, use 1 teaspoon lemongrass paste.
- This soup pairs well with steamed jasmine rice or crusty bread.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
