Description
This Thai-inspired coconut chicken soup is a fragrant, creamy, and mildly spicy dish featuring tender chicken, aromatic herbs like lemongrass and galangal, and a rich coconut milk broth. Enhanced with Thai red curry paste, lime leaves, and fresh lime juice, it offers a perfect balance of savory, sweet, and tangy flavors with a hint of heat.
Ingredients
Scale
Soup Base
- 1 tbsp vegetable or other flavourless oil
- 2 banana shallots, finely chopped
- 1 lemongrass stalk, bashed
- 2 garlic cloves, crushed
- 5g galangal, peeled and sliced, or 2 tsp galangal paste
- 1–2 Thai chillies, finely sliced (adjust to taste)
- 10g coriander, leaves picked and stalks finely chopped
- 1 tbsp Thai red curry paste
- 400ml can coconut milk
- 400ml chicken stock
Main Ingredients
- 2 chicken breasts, cut into bite-size pieces
- 2 lime leaves (fresh or dried)
- 300g white mushrooms, sliced
Seasonings
- 1½ tbsp fish sauce
- 2 tsp golden caster sugar
- 1 lime, juiced
Instructions
- Prepare the flavour base: Heat the vegetable oil in a large, deep saucepan over medium-high heat. Add the finely chopped shallots, bashed lemongrass stalk, crushed garlic, sliced galangal (or galangal paste), Thai chillies, coriander stalks, and Thai red curry paste. Cook, stirring often, for 1-2 minutes until the mixture becomes fragrant and aromatic.
- Add liquids and simmer: Pour in the coconut milk and chicken stock. Stir well to deglaze the pan, releasing any browned bits stuck on the bottom. Bring the soup to a simmer, then reduce heat slightly and let it gently simmer for 10-15 minutes to infuse the flavors.
- Cook the chicken and add lime leaves: Stir in the bite-sized chicken pieces and the lime leaves. Bring the soup back to a gentle bubble and cook for 10 minutes, allowing the chicken to cook through.
- Add mushrooms and finish cooking: Add the sliced mushrooms to the soup and continue cooking for an additional 5 minutes, until mushrooms are tender and the chicken is fully cooked.
- Season and add freshness: Stir in the fish sauce and golden caster sugar to balance the flavors. Add the lime juice to taste, adjusting the seasoning by adding a splash more fish sauce or sugar if needed. Remove the lemongrass stalk and galangal slices from the soup.
- Serve: Ladle the soup into bowls and sprinkle the coriander leaves over the top for a fresh herbal finish. Serve hot and enjoy the vibrant flavors of this Thai coconut chicken soup.
Notes
- Adjust the number of Thai chillies depending on your spice tolerance.
- If fresh galangal is unavailable, galangal paste is a suitable substitute.
- Removing lemongrass and galangal before serving ensures smooth texture while maintaining flavor.
- Serve with steamed jasmine rice or crusty bread for a complete meal.
- For a richer soup, use full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai coconut chicken soup, coconut milk soup, Thai chicken soup, lemongrass soup, spicy coconut chicken soup
