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–+ servings
creamy coconut chicken soup

Thai Coconut Chicken Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Thai
Servings 4 servings

Equipment

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

Ingredients
  

  • 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.
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