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Thai Coconut Chicken Soup

coconut milk soup
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Ingredients

Scale
  • 1 pound boneless chicken breast, cut into bite-size pieces
  • 2 cups coconut milk (full-fat recommended)
  • 2 cups chicken broth (low-sodium preferred)
  • 2 stalks lemongrass, bruised and sliced into 2-inch pieces
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 2-inch piece galangal or ginger, sliced thin
  • 2–3 Thai chili peppers, sliced or left whole (optional, adjust to taste)
  • 4–5 kaffir lime leaves, torn (optional)
  • 1 cup mushrooms, sliced (shiitake or button)
  • 2 medium shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable or coconut oil
  • 1 tablespoon palm sugar or brown sugar (optional)
  • ¼ cup fresh cilantro leaves, for garnish
  • Sliced green onions, for garnish (optional)
  • Bean sprouts, for serving (optional)

Instructions

  1. Prepare lemongrass by trimming ends, removing outer layers, and bruising with the back of a knife. Cut into 2-inch pieces.
  2. Heat oil in a medium pot over medium heat.
  3. Add chicken pieces and sauté until lightly browned on the outside but not fully cooked, about 2-3 minutes. Transfer to a plate.
  4. In the same pot, add shallots and sauté for 1 minute until translucent.
  5. Add garlic and sauté for 30 seconds until fragrant.
  6. Add lemongrass, galangal/ginger, and kaffir lime leaves (if using). Toast for 1-2 minutes until aromatic.
  7. Pour in coconut milk, chicken broth, fish sauce, and sugar (if using). Stir to combine.
  8. Bring to a gentle simmer over medium-low heat – do not boil vigorously.
  9. Return the chicken to the pot along with any accumulated juices. Add mushrooms if using.
  10. Simmer gently for 8-10 minutes until chicken is completely cooked through.
  11. If using quick-cooking vegetables like bell peppers or cherry tomatoes, add them in the final 2 minutes.
  12. Turn off heat and stir in fresh lime juice.
  13. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar if needed.
  14. Ladle into bowls and garnish with fresh cilantro, green onions, and serve with bean sprouts on the side if desired.

Notes

  • For a vegetarian version, use vegetable broth, omit fish sauce (substitute with soy sauce and a touch of miso), and replace chicken with tofu or additional vegetables.
  • The aromatics (lemongrass, galangal, kaffir lime leaves) are traditionally left in the soup but not eaten – you can remove them before serving for easier eating.
  • For a spicier version, crush some of the Thai chilies to release more heat into the broth.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Thai Coconut Chicken Soup, coconut milk soup, lemongrass chicken soup, Thai soup recipe, spicy coconut soup, Tom Kha Gai

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