🥥 Thai Coconut Chicken Soup
Ingredients
1 lb (450 g) boneless, skinless chicken breast, thinly sliced
2 cups (480 ml) full-fat coconut milk
2 cups (480 ml) low-sodium chicken broth
2 stalks lemongrass, smashed and cut into 2-inch pieces
1-inch piece fresh ginger, thinly sliced
3 kaffir lime leaves, torn (optional)
2–3 cloves garlic, minced
1 small red chili, sliced, or ½ tsp red pepper flakes
1 cup mushrooms, sliced
1 tbsp fish sauce
1 tbsp fresh lime juice, plus more to taste
1 tsp brown sugar or coconut sugar
½ cup cherry tomatoes, halved (optional)
¼ cup fresh cilantro, chopped
2 green onions, sliced
Instructions
Prepare the aromatics: In a large pot, combine the chicken broth, lemongrass, ginger, garlic, and lime leaves. Bring to a gentle simmer and cook for 8–10 minutes to infuse the broth.
Add coconut milk: Pour in the coconut milk and return to a gentle simmer. Avoid boiling vigorously so the coconut milk stays smooth.
Cook the chicken: Add the sliced chicken and mushrooms. Simmer gently for 5–7 minutes, or until the chicken is completely cooked through.
Season: Stir in the fish sauce, lime juice, sugar, and chili. Taste and adjust with more lime juice, fish sauce, or chili as desired.
Add tomatoes: Stir in the cherry tomatoes during the final 1–2 minutes of cooking.
Finish: Remove the lemongrass and lime leaves. Ladle the soup into bowls and garnish with fresh cilantro and green onions.
🍋 Serving
Serve hot with extra lime wedges and sliced chili on the side. For a heartier meal, serve over jasmine rice or cauliflower rice.
