Thai Coconut Chicken Soup

Imagine the soothing aroma of coconut milk mingling with ginger and lemongrass, wafting through your kitchen.

Thai Coconut Chicken Soup is a comforting delight that’s surprisingly simple to prepare, making it a beloved favorite for both novice and seasoned cooks.

As the ingredients meld together, the soup transforms into a fragrant, flavorful bowl of warmth.

Ready to savor this delectable dish? Let’s bring this soup to life!

Kitchen Tools Required

• 1 large pot
• 1 knife
• 1 cutting board
• 1 ladle
• 1 measuring cup

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 1 teaspoon red curry paste
• 4 cups chicken broth
• 2 cups coconut milk
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 cup mushrooms, sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• 1 red chili, sliced
• Salt to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Thai Coconut Chicken Soup, here is a timeline incorporating prep work, cooking activities, and some additional time for reading the recipe:

1. Reading the Recipe (5 minutes):
   • Begin by thoroughly reading through the entire recipe to understand the process and gather all necessary equipment and ingredients.
2. Prep Work (15 minutes):
   • 0:00-0:05: Gather and measure all ingredients: vegetable oil, fresh ginger, garlic, lemongrass, red curry paste, chicken broth, coconut milk, chicken breasts, mushrooms, fish sauce, sugar, lime juice, cilantro, green onions, and red chili.
   • 0:05-0:10: Mince the ginger and garlic, cut and smash the lemongrass, slice the chicken breasts and mushrooms, chop the cilantro, slice the green onions, and slice the red chili.
   • 0:10-0:15: Arrange all ingredients within reach for easy access during cooking.
3. Cooking (30 minutes):
   • 0:15-0:17: Heat the vegetable oil in a large pot over medium heat.
   • 0:17-0:19: Add the ginger, garlic, and lemongrass to the pot and sauté for 2 minutes.
   • 0:19-0:20: Stir in the red curry paste and cook for another minute.
   • 0:20-0:23: Pour in the chicken broth and bring to a boil.
   • 0:23-0:25: Add the coconut milk and bring back to a simmer.
   • 0:25-0:30: Add the chicken slices to the pot and cook until no longer pink.
   • 0:30-0:35: Stir in the mushrooms and cook for an additional 5 minutes.
   • 0:35-0:38: Add the fish sauce, sugar, and lime juice, stirring well. Simmer for a few minutes until all flavors are well combined.
4. Resting Time (5 minutes):
   • 0:38-0:43: Remove from heat and let the soup rest for 5 minutes to allow flavors to meld together.
5. Garnishing and Serving:
   • 0:43-0:45: Garnish with cilantro, green onions, and red chili before serving.

This timeline helps you stay organized, ensuring each step is completed efficiently while allowing time for reading and resting.

Adjust the schedule slightly if needed based on your pace and kitchen setup.

Recipe Instructions

Heat the vegetable oil in a large pot over medium heat.

Add the ginger, garlic, and lemongrass to the pot and sauté for 2 minutes.

Stir in the red curry paste and cook for another minute.

Pour in the chicken broth and bring to a boil.

Add the coconut milk and bring back to a simmer.

Add the chicken slices to the pot and cook until no longer pink.

Stir in the mushrooms and cook for an additional 5 minutes.

Add the fish sauce, sugar, and lime juice, stirring well.

Simmer for a few minutes until all flavors are well combined.

Remove from heat and let the soup rest for 5 minutes.

Garnish with cilantro, green onions, and red chili before serving.

Serving Tips

• Steamed Jasmine Rice: A classic pairing that complements the rich flavors of the soup and helps balance the spice.
• Crusty Bread: Use to soak up the delicious broth and add a satisfying crunch to your meal.
• Fresh Lime Wedges: Squeeze over the top for an extra burst of citrusy zest that enhances the soup’s flavors.
• Crispy Spring Rolls: Serve on the side for a delightful contrast in texture and an additional taste of Thai cuisine.
• Mixed Green Salad: A light and invigorating accompaniment that adds a fresh element to the meal.

Storage

To store Thai Coconut Chicken Soup, refrigerate in an airtight container for up to 3 days.

Reheat gently on the stove, adding a splash of water if needed to maintain consistency.

Freezing

Allow the Thai Coconut Chicken Soup to cool completely before freezing.

Store in airtight containers, leaving space for expansion.

Freeze up to three months.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Thai Coconut Chicken Soup, gently warm it on the stove over low heat.

Stir occasionally. Avoid boiling to preserve the texture of the chicken and the creaminess of the coconut milk.

Final Thoughts

Thai Coconut Chicken Soup is a delightful blend of flavors that’s both comforting and exotic.

The combination of coconut milk, lemongrass, and red curry paste creates a rich and aromatic broth that perfectly complements the tender chicken and mushrooms.

This soup not only warms the body but also invigorates the senses with its vibrant ingredients.

For an authentic experience, use fresh herbs and adjust the spice level to your preference.

Allowing the soup to rest before serving enhances the melding of flavors, making each spoonful a delicious journey through Thai cuisine.

Enjoy this dish as a satisfying meal or a starter that will certainly impress your guests.

Frequently Asked Questions

Can I Substitute Chicken With Tofu for a Vegetarian Version?

Yes, substitute chicken with firm tofu for a vegetarian twist. Cube tofu, ensuring it absorbs flavors well. Sauté tofu until golden before adding to the soup. This method retains texture, offering a satisfying, protein-rich alternative. Enjoy!

What Can I Use Instead of Fish Sauce for a Vegetarian Option?

Replace fish sauce with soy sauce or tamari for a vegetarian option. Add a dash of sesame oil for depth. Confirm balance by tasting and adjusting with lime juice or sugar for an authentic flavor profile.

Is There a Way to Make the Soup Less Spicy?

To make the soup less spicy, reduce the red curry paste and omit the red chili. Balance the flavor by adding extra coconut milk or a hint of sugar to soften the overall heat while retaining aromatic depth.

Can I Use Canned Coconut Milk Instead of Fresh?

You can use canned coconut milk. Make sure it’s well-shaken for a creamy consistency. Use a whisk to integrate it smoothly into the broth, enhancing the soup’s presentation. Adjust seasoning to maintain balance, guaranteeing a harmonious taste.

How Can I Thicken the Soup if Desired?

You can thicken the soup by creating a slurry with cornstarch and water, then stir it into the simmering soup. Cook until it thickens, ensuring a smooth texture. Adjust presentation with garnishes for visual appeal.

Thai Coconut Chicken Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Thai

Servings 4 servings

Equipment

• 1 Large pot
• 1 Knife
• 1 Cutting board
• 1 Ladle
• 1 measuring cup

Ingredients

  

1x2x3x

• 1 tablespoon vegetable oil
• 1 tablespoon fresh ginger minced
• 2 clove garlic minced
• 1 stalk lemongrass cut into 2-inch pieces and smashed
• 1 teaspoon red curry paste
• 4 cup chicken broth
• 2 cup coconut milk
• 1 pound boneless, skinless chicken breasts thinly sliced
• 1 cup mushrooms sliced
• 2 tablespoon fish sauce
• 1 tablespoon sugar
• 2 tablespoon lime juice
• 1/4 cup fresh cilantro chopped
• 1/4 cup green onions sliced
• 1 red chili sliced
• Salt to taste

Instructions

 

• Heat the vegetable oil in a large pot over medium heat.
• Add the ginger, garlic, and lemongrass to the pot and sauté for 2 minutes.
• Stir in the red curry paste and cook for another minute.
• Pour in the chicken broth and bring to a boil.
• Add the coconut milk and bring back to a simmer.
• Add the chicken slices to the pot and cook until no longer pink.
• Stir in the mushrooms and cook for an additional 5 minutes.
• Add the fish sauce, sugar, and lime juice, stirring well.
• Simmer for a few minutes until all flavors are well combined.
• Remove from heat and let the soup rest for 5 minutes.
• Garnish with cilantro, green onions, and red chili before serving.

Notes

For the best flavor, use fresh lemongrass and ginger as they add a robust aroma to the soup. Adjust the level of spice by varying the amount of red curry paste or chili. To enhance the taste, you can allow the soup to sit for a while before serving, enabling the ingredients to meld together.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.