🥥 Thai Coconut Chicken Soup
Ingredients
1 lb (450 g) boneless, skinless chicken breast, thinly sliced
1 can (13.5 oz / 400 ml) full-fat coconut milk
2 cups (480 ml) low-sodium chicken broth
2 stalks lemongrass, smashed and cut into 2-inch pieces
1 tbsp fresh ginger, thinly sliced or grated
3 cloves garlic, minced
1–2 Thai red chilies, 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 small onion, thinly sliced
2 kaffir lime leaves, torn, optional
½ cup fresh cilantro, chopped
2 green onions, sliced
Salt, to taste
Instructions
Prepare the aromatics:
In a large pot, combine the chicken broth, lemongrass, ginger, garlic, chilies, onion, and kaffir lime leaves. Bring to a gentle simmer over medium heat.
Infuse the broth:
Simmer uncovered for 8–10 minutes to allow the lemongrass, ginger, and garlic to flavor the broth.
Add coconut milk:
Stir in the coconut milk and bring the soup back to a gentle simmer. Avoid a hard boil so the coconut milk stays smooth.
Cook the chicken and mushrooms:
Add the sliced chicken and mushrooms. Simmer gently for 5–8 minutes, or until the chicken is completely cooked through.
Season:
Remove the lemongrass pieces and lime leaves if desired. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust with additional lime juice, fish sauce, or salt.
Finish:
Stir in the cilantro and green onions just before serving.
Serve:
Ladle into bowls and garnish with extra cilantro, green onion, sliced chili, and a squeeze of fresh lime.
🍋 Tips
For a richer soup, use full-fat coconut milk.
Add extra mushrooms, baby spinach, or bell peppers for more vegetables.
For a heartier meal, serve over a small portion of jasmine rice.
For a lower-carb version, serve the soup on its own or with cauliflower rice.
