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Homemade Thai Chicken Coconut Soup recipe photo

Thai Chicken Coconut Soup

This Thai Chicken Coconut Soup is a warm hug in a bowl! Creamy coconut milk meets aromatic herbs for an irresistible comfort dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1 stalk lemongrass finely chopped
  • 2 cloves garlic minced
  • 2 inch piece of fresh ginger grated
  • 1 large handful fresh cilantro chopped
  • 3 pieces kaffir lime leaves
  • 2 cans coconut milk 13.5 oz each
  • 1 cup chicken stock good quality
  • 2 tablespoons chicken stock
  • 3 pieces skinless, boneless chicken breasts sliced
  • 1 bunch green onions for garnish
  • 2-3 tablespoons fish sauce
  • 1-2 teaspoons sugar
  • Vegetable oil for sautéing

Equipment

  • Large Pot
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden Spoon

Method
 

Instructions
  1. Start by finely chopping the lemongrass. Remove the tough outer layers and use just the tender part. Mince the garlic and grate the ginger.
  2. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped lemongrass, minced garlic, and grated ginger. Sauté for about 2-3 minutes, until fragrant.
  3. Slice the chicken breasts into bite-sized pieces. Add them to the pot and cook until they are no longer pink, about 5-7 minutes.
  4. Pour in the coconut milk and chicken stock, stirring to combine. Add the kaffir lime leaves and the red chili. Bring the mixture to a gentle simmer.
  5. Stir in the fish sauce and sugar. Taste the soup and adjust the seasoning if needed.
  6. Just before serving, squeeze the juice of one lime into the soup and stir in the chopped cilantro.
  7. Ladle the soup into bowls and garnish with sliced green onions and additional cilantro. Serve with lime wedges on the side.

Notes

  • For a lighter version, consider using light coconut milk.
  • Feel free to substitute chicken with shrimp or tofu for a different protein option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.