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Thai Coconut Soup

Quick Thai Coconut Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups chicken broth
  • 2 stalks lemongrass, trimmed and smashed
  • 3 to 4 slices galangal
  • 5 to 6 kaffir lime leaves, torn
  • 8 oz mushrooms (oyster, straw, or cremini), sliced
  • 3 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tsp sugar
  • 3 to 4 Thai bird chilies, sliced
  • Handful fresh cilantro, torn

Method
 

  1. Combine chicken broth, lemongrass, galangal, and lime leaves in a pot. Bring to a gentle simmer over medium-low heat and cook 5 minutes.
  2. Stir in sugar and 2 tbsp fish sauce. Add chicken and poach at a low simmer 8 to 10 minutes until cooked through.
  3. Add mushrooms and coconut milk. Cook 3 to 4 minutes over low heat, without boiling, until mushrooms soften.
  4. Remove from heat. Take out the lemongrass, galangal, and lime leaves. Stir in lime juice and remaining fish sauce to taste. Ladle into bowls and top with cilantro and sliced chilies.

Notes

If you can, let the finished soup sit off the heat for 5 minutes before serving. The aromatics will continue to infuse and the chicken will stay warm. For a thicker broth, use only the coconut cream from the top of the can and save the watery part for another use.