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Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

This Thai Coconut Chicken Soup is a rich and aromatic dish that combines creamy coconut milk, zesty lime, spicy chilies, and tender chicken to create an exhilarating flavor profile. Each spoonful offers a perfect balance of sweet, sour, salty, and spicy notes, making it an irresistible experience for your weeknight dinner routine.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, peeled and thinly sliced or grated
  • 1 inch fresh galangal, peeled and thinly sliced (optional)
  • 2-3 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4-6 kaffir lime leaves, tor
  • 1-2 red bird's eye chilies, thinly sliced
  • 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced
  • 6 cups chicken broth, low sodium
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1/2 cup fish sauce
  • 2 tablespoons brown sugar or palm sugar
  • Juice of 2-3 limes (about 1/4 - 1/2 cup)
  • 1 cup sliced mushrooms (shiitake or oyster recommended)
  • 1 red bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro, chopped
  • Optional: Green onions, sliced

Method
 

  1. Heat coconut oil in a large Dutch oven over medium-high heat. Add sliced onion and sauté for 3-5 minutes until softened.
  2. Stir in minced garlic, sliced ginger, and galangal. Cook for another 1-2 minutes until fragrant.
  3. Add bruised lemongrass, torn kaffir lime leaves, and sliced red chilies. Stir well and cook for 1 minute.
  4. Push aromatics to the side and add the sliced chicken. Sear for 3-4 minutes until lightly browned.
  5. Pour in chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 10-15 minutes.
  6. Stir in coconut milk, fish sauce, and brown sugar. Simmer gently for 5-7 minutes.
  7. Add sliced mushrooms, red bell pepper, and cherry tomatoes. Cook for 3-5 minutes until tender-crisp.
  8. Remove from heat and stir in lime juice. Adjust seasoning as needed.
  9. Ladle soup into bowls and garnish with cilantro and green onions.

Notes

Store in airtight containers in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. n For vegetarian option, replace chicken with firm tofu and use vegetable broth.