Description
A flavorful and aromatic Thai Coconut Chicken Soup featuring tender chicken thighs simmered in a rich coconut milk broth infused with lemongrass, ginger, garlic, and fresh Thai chilies. This comforting soup balances spicy, tangy, and savory notes, garnished with fresh cilantro and green onions for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, finely chopped
- 1-2 fresh Thai red chilies, sliced (adjust to taste)
- 2 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Juice of 1 lime
- 1 cup mushrooms, sliced
- Salt to taste
- 1/4 cup fresh cilantro leaves, chopped
- 2 green onions, chopped
Instructions
- Prepare the base: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, to develop a flavorful foundation.
- Add aromatics: Stir in the minced garlic, grated ginger, chopped lemongrass, and sliced Thai red chilies. Cook for an additional 2 minutes until fragrant, releasing their distinctive scents and flavors.
- Add liquids and simmer: Pour in the chicken broth and bring the mixture to a simmer. Add the coconut milk and continue cooking gently for about 5 minutes to meld the creamy and savory elements together.
- Cook the chicken: Add the sliced chicken thighs to the pot and cook until they are just done, approximately 5-7 minutes, ensuring the meat remains tender and juicy.
- Season and add mushrooms: Stir in the fish sauce, sugar, and fresh lime juice. Add the sliced mushrooms to the soup and simmer for another 5 minutes to cook the mushrooms and enhance the broth’s depth.
- Adjust flavors: Taste the soup and adjust the salt level as desired. For extra heat, add more sliced Thai chilies according to preference.
- Add fresh herbs: Remove the pot from heat and stir in the chopped cilantro and green onions to add freshness and color.
- Serve: Ladle the hot soup into bowls and garnish with additional cilantro or green onions if desired. Serve immediately for the best flavor and warmth.
Notes
- Adjust the number of Thai chilies to control the spice level according to your preference.
- Use chicken thighs instead of breast for juicier, more flavorful meat.
- Lemongrass adds an essential citrusy aroma; finely chop or bruise it for more flavor release.
- Fish sauce enhances umami; tofu or soy sauce can be used for a vegetarian variation but will alter flavor.
- Serve the soup with steamed jasmine rice or enjoy as is for a light meal.
