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Thai Chicken Soup

Thai Chicken 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
  • 1 tbsp neutral oil
  • 3 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 8 oz cremini mushrooms, sliced
  • 3 stalks lemongrass, trimmed and smashed
  • 2 inch piece galangal, peeled and sliced into thin rounds
  • 3 to 4 Thai bird’s eye chilies, bruised
  • 3 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tsp sugar
  • Fresh cilantro leaves, for serving
  • Extra lime wedges and sliced chilies, optional

Method
 

  1. Heat oil in a large pot over medium-high heat. Season chicken lightly with salt and sear until golden, about 3 minutes per side.
  2. Pour in chicken broth and scrape up browned bits. Add lemongrass, galangal, and chilies. Return chicken to the pot, bring to a gentle simmer, and cook for 12 minutes.
  3. Remove chicken, shred it, and set aside. Add mushrooms and all the coconut milk to the pot. Stir in fish sauce and sugar, then simmer for 5 minutes.
  4. Return shredded chicken to the pot, warm through for 2 minutes. Turn off the heat, stir in lime juice. Ladle into bowls and top with cilantro, extra lime, and chilies.

Notes

This soup can be made a day ahead and tastes even richer the next day. If you want to prep in advance, stop before adding the lime juice and fresh herbs, then stir them in just before serving. The lemongrass and galangal slices are tough and fibrous, so spoon around them or remove them before ladling into bowls.