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Thai Coconut Chicken Soup

A creamy and aromatic soup featuring tender chicken, rich coconut milk, and zesty lime that brings the vibrant flavors of Thailand to your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 1 can coconut milk (14 oz)
  • 2 cups chicken broth
  • 1 stalk lemongrass, smashed and chopped
  • 3-4 slices fresh ginger
  • 1-2 Thai bird chilies, sliced Adjust to taste
  • 1 juice of lime
  • 1 cup mushrooms, sliced (shiitake or button)
  • to taste salt and pepper
  • for garnish fresh cilantro

Method
 

Preparation
  1. Start by slicing the chicken and mushrooms.
  2. Smash the lemongrass and ginger to release their flavors.
Simmering
  1. In a pot, combine coconut milk, chicken broth, smashed lemongrass, ginger slices, and bird chilies.
  2. Bring to a gentle simmer over medium heat.
Cooking
  1. Add the sliced chicken thighs to the pot.
  2. Stir well and cook for about 5-7 minutes, or until the chicken is thoroughly cooked.
  3. Toss in the sliced mushrooms and continue to simmer for an additional 5 minutes.
Finishing Touches
  1. Squeeze in lime juice and season with salt and pepper to taste.
  2. Remove lemongrass and ginger pieces, ladle the soup into bowls, and garnish with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in portion-sized containers for up to a month. When reheating, add a splash of water or broth to maintain consistency.