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Thai Coconut Chicken Soup

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A warm and comforting bowl of Thai Coconut Chicken Soup, bursting with aromatic spices, creamy coconut, and tender chicken.

Ingredients

Scale
  • 1 lb Chicken (boneless, skinless thighs or breasts)
  • 1 can Coconut milk (full-fat for creaminess)
  • 8 oz Mushrooms (shiitake or button mushrooms, sliced)
  • 1 Lime (freshly squeezed)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (fresh, minced or ground)
  • 1 stalk Lemongrass (fresh or dried)
  • 4 cups Chicken broth (low-sodium)
  • 1 tbsp Fish sauce (or soy sauce for a vegetarian option)
  • 1/4 cup Fresh cilantro (for garnish)
  • Red chili flakes (to taste)

Instructions

  1. Prep your ingredients by gathering them, cleaning and slicing mushrooms, mincing garlic and ginger, and cutting chicken into bite-sized pieces.
  2. Sauté the minced garlic and ginger in a large pot with oil over medium heat for about 1 minute.
  3. Add the chicken pieces, seasoning with salt, and cook until browned on the outside (about 5-7 minutes).
  4. Incorporate the chicken broth and coconut milk, then stir in chopped lemongrass and a splash of fish sauce. Bring to a gentle simmer.
  5. Introduce the sliced mushrooms and let cook for about 10-15 minutes.
  6. Squeeze in fresh lime juice, adjusting seasoning as needed, and adding chili flakes for heat if desired. Simmer until the chicken is fully cooked.
  7. Garnish and serve by removing soup from heat, ladling into bowls, and topping with fresh cilantro.

Notes

This soup can be made ahead of time and tastes even better the next day. Store in an airtight container in the fridge.

Nutrition

Keywords: Thai Coconut Chicken Soup, Tom Kha Gai, Comfort Food, Thai Cuisine, Soup Recipe

Find it online: https://flavorsbyclara.com/thai-coconut-chicken-soup-30-minute-weeknight-dinner/