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Thai Coconut Soup

Thai Coconut Soup

A comforting and creamy Thai Coconut Soup made with fresh ingredients like lemongrass, galangal, and coconut milk, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 cups low-sodium chicken broth
  • 2 cans (14 oz each) full-fat coconut milk, unsweetened
  • 1 lb chicken breast or thighs, cut into bite-sized strips
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1-inch piece galangal (or ginger), sliced into thin rounds
  • 8 oz mushrooms, sliced button or cremini
  • 3 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 2-3 Thai red chilies, adjust based on heat preference
  • 1 tablespoon brown sugar
  • 1/2 cup fresh cilantro, for garnish

Method
 

  1. Place a large pot over medium heat and pour in the chicken broth. Bring to a gentle simmer.
  2. Add the bruised lemongrass, sliced galangal, and Thai chilies. Let simmer for about 5-7 minutes.
  3. Pour in the full-fat coconut milk and stir gently to combine. Bring back to a light simmer.
  4. Add the chicken strips and sliced mushrooms. Cook until the chicken is no longer pink, about 5-8 minutes.
  5. Stir in the fish sauce and brown sugar. Turn off the heat and add the fresh lime juice.
  6. Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh cilantro.

Notes

Always bruise lemongrass before adding to release oils. Use high-quality coconut milk for best results. Store leftovers in an airtight container for up to 3 days.