thai coconut soup
This soothing and fragrant Thai coconut soup features tender chicken, aromatic herbs, and creamy coconut milk. It's a perfect comfort food that offers a balance of flavors and is easy to make at home.
Equipment
- 1 large saucepan
- 1 cutting board
- 1 ladle
- 1 set measuring cups and spoons
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, thinly sliced
- 2 stalks lemongrass, cut into 2-inch pieces
- 4-5 leaves kaffir lime leaves, torn
- 1-2 pieces Thai bird chilies, sliced Adjust based on spice preference.
- 1 cup mushrooms, sliced Button or shiitake.
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- to taste fresh cilantro leaves, for garnish
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and sauté until it becomes translucent, about 3 minutes.
- Add the minced garlic and ginger to the onion and stir for another minute until fragrant.
- Pour in the chicken broth and coconut milk, then stir to combine.
- Add the sliced chicken breast, lemongrass, kaffir lime leaves, and bird chilies. Bring to a gentle simmer and cook for about 10 minutes, or until the chicken is fully cooked.
- Add the sliced mushrooms, fish sauce, and lime juice into the pot. Simmer for an additional 5 minutes, allowing the flavors to meld.
- Taste the soup and adjust the seasoning if necessary. Remove the lemongrass and lime leaves before serving.
- Serve hot in bowls, garnished with fresh cilantro.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth.
You can adjust the spiciness by adding more or fewer bird chilies.
Serve with jasmine rice or rice noodles for a heartier meal.