Chicken and Coconut Soup Thailand
Transport your taste buds to the heart of Thailand with this irresistible Chicken and Coconut Soup, a vibrant dish bursting with authentic flavors. Creamy coconut milk pairs beautifully with the aromatic trio of lemongrass, galangal, and kaffir lime leaves, creating a fragrant base that's both comforting and exotic. Tender slices of chicken and earthy mushrooms infuse the soup with hearty goodness, while a delightful balance of tangy lime juice, savory fish sauce, and a hint of sweetness from brown sugar elevates each spoonful. Spiced with just the right amount of heat from Thai red chilies and garnished with fresh cilantro and green onions, this quick 35-minute recipe is a perfect blend of flavors that will rival your favorite Thai takeout. Serve it as a warming appetizer or pair it with jasmine rice for a satisfying main course you'll crave again and again.
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Recipe Information
Ingredients
- 400 grams Chicken breast (thinly sliced)
- 400 ml Coconut milk
- 500 ml Chicken stock
- 2 Lemongrass stalks
- 50 grams Galangal (sliced)
- 4 Kaffir lime leaves
- 3 Thai red chilies (smashed)
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 200 grams Mushrooms (sliced, preferably straw mushrooms or oyster mushrooms)
- 2 tablespoons Cilantro leaves (chopped)
- 2 Green onions (sliced)
- 1 teaspoon Salt
Instructions
Prepare the aromatic base by bruising the lemongrass stalks with the back of a knife and slicing the galangal into thin discs. Tear the kaffir lime leaves into smaller pieces to release their oil.
In a large pot, combine the chicken stock, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle boil over medium heat and simmer for 5–7 minutes to infuse the flavors.
Reduce the heat to low and stir in the coconut milk. Allow it to gently heat through without boiling, maintaining the creamy texture.
Add the sliced chicken to the pot and cook for 5–7 minutes or until the chicken is tender and fully cooked through.
Toss in the mushrooms and let them simmer in the soup for an additional 5 minutes or until tender.
Season with fish sauce, lime juice, brown sugar, and salt. Adjust the flavor balance, ensuring the soup is a mix of salty, tangy, sweet, and slightly spicy.
Add the smashed Thai red chilies for heat. Simmer for 1–2 minutes to release their spice (adjust the number of chilies to taste).
Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions for a fresh finish.
Serve hot with steamed jasmine rice or on its own as a flavorful starter or main dish.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 6611 mg | 287% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 38.3 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3845 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
