Description
A fragrant and creamy Thai Coconut Chicken Soup bursting with layers of fresh herbs, spices, and a perfect balance of savory, spicy, and tangy flavors. This comforting soup features tender chicken thighs simmered in a rich coconut milk broth infused with lemongrass, ginger, garlic, and Thai chilies for an authentic Southeast Asian taste experience.
Ingredients
Scale
Main Ingredients
- 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)
- 2 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
- 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
- Heat the oil and sauté vegetables: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, to build the soup’s aromatic base.
- Add aromatics and chilies: Stir in the minced garlic, grated fresh ginger, finely chopped lemongrass, and sliced Thai red chilies. Cook for an additional 2 minutes until the mixture becomes fragrant, releasing the essential flavors.
- Simmer with broth and coconut milk: Pour in the chicken broth and bring it to a simmer. Add the canned coconut milk and gently simmer for about 5 minutes, allowing the flavors to meld.
- Cook the chicken: Add the thinly sliced chicken thighs into the pot and simmer until the chicken is cooked through but still tender, approximately 5 to 7 minutes.
- Season and add mushrooms: Stir in fish sauce, sugar, and lime juice for depth and brightness. Add the sliced mushrooms and continue to simmer the soup for another 5 minutes to cook the mushrooms and marry the flavors.
- Taste and adjust seasoning: Sample the soup and adjust salt levels as needed. Increase the amount of Thai chilies if you prefer a spicier soup.
- Finish with fresh herbs: Remove the soup from heat and stir in the chopped cilantro leaves and green onions for a fresh, herbal finish.
- Serve: Ladle the soup hot into bowls and garnish with extra cilantro or green onions if desired. Enjoy immediately for best flavor.
Notes
- You can substitute chicken thighs with chicken breasts but thighs provide more flavor and remain juicier.
- Adjust the number of Thai chilies based on your heat preference.
- Lemongrass can be bruised and simmered in bigger pieces if chopping is difficult, then removed before serving.
- For a vegetarian version, use vegetable broth and substitute fish sauce with soy sauce or tamari.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
