Description
A fragrant and creamy Thai Coconut Chicken Soup featuring tender chicken thighs simmered in a rich coconut broth infused with lemongrass, ginger, and fresh Thai chilies. This comforting soup balances savory, tangy, and spicy flavors, garnished with fresh cilantro and green onions for an authentic taste of Thailand.
Ingredients
Scale
Soup 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 Proteins
- 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 chopped onion and sauté until translucent, about 5 minutes, to build a flavorful base.
- Add Flavors: Stir in the garlic, grated ginger, finely chopped lemongrass, and sliced Thai red chilies. Cook for an additional 2 minutes until fragrant to infuse the oil with aromatic spices.
- Simmer Broth: Pour in the chicken broth and bring it to a gentle simmer. Add the coconut milk and continue simmering gently for about 5 minutes to blend the flavors and create a rich, creamy base.
- Cook Chicken: Add the thinly sliced chicken thighs to the pot. Simmer until the chicken is cooked through, approximately 5-7 minutes, ensuring it remains tender and juicy.
- Season and Add Mushrooms: Stir in the fish sauce, sugar, and lime juice. Add the sliced mushrooms and let the soup simmer for another 5 minutes to meld the flavors and cook the mushrooms.
- Adjust Seasoning: Taste the soup and adjust salt as needed. For more heat, add extra Thai chili slices according to your preference.
- Finish with Herbs: Remove the pot from heat and stir in the chopped fresh cilantro and green onions to add freshness and color.
- Serve: Ladle the hot soup into bowls and garnish with additional cilantro or green onions if desired. Serve immediately for a warm, comforting experience.
Notes
- Adjust the number of Thai chilies depending on your preferred spice level.
- Use chicken thighs for a juicier and more flavorful result compared to chicken breasts.
- If lemongrass is unavailable, substitute with 1 teaspoon lemongrass paste or finely grated lemon zest for a similar citrusy flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, substitute chicken broth with vegetable broth and replace chicken with tofu or mushrooms.
