Get ready to embark on a culinary journey that will revolutionize your soup experience! This Thai Chicken Coconut Soup is not just a recipe; it's a magical blend of exotic flavors that will instantly whisk you away to the vibrant streets of Thailand. With its creamy coconut base, tender chicken, and aromatic herbs, this soup is about to become your new obsession - a perfect balance of comfort and excitement in every single spoonful!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1 can coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass, smashed
- 1 inch ginger, sliced
- 2 kaffir lime leaves
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by slicing chicken breast into thin strips, thinly slicing ginger and mushrooms, and smashing the lemongrass stalk to release its aromatic oils.
- In a large pot, heat a small amount of oil over medium-high heat. Add the sliced chicken and cook until it turns white and is almost fully cooked, approximately 3-4 minutes.
- Remove the chicken from the pot and set aside. In the same pot, add lemongrass, ginger, and kaffir lime leaves. Sauté for 1-2 minutes to release their fragrant flavors.
- Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
- Add sliced mushrooms and return the cooked chicken to the pot. Simmer for 5-7 minutes, allowing the flavors to meld together and the mushrooms to become tender.
- Stir in fish sauce and fresh lime juice. Taste and adjust seasoning as needed, adding more fish sauce for saltiness or lime juice for brightness.
- Remove the lemongrass stalks and kaffir lime leaves before serving to prevent tough, inedible pieces in the soup.
- Ladle the hot soup into bowls and garnish generously with fresh chopped cilantro.
- Serve immediately, preferably with steamed jasmine rice on the side for a complete meal.
Tips
- Fresh is Best: Use fresh lemongrass, ginger, and kaffir lime leaves if possible. Their aromatic oils are crucial for authentic flavor.
- Slice Uniformly: Cut chicken and mushrooms into similar-sized pieces to ensure even cooking and consistent texture.
- Don't Overcook: Be careful not to boil the soup vigorously. A gentle simmer helps preserve the delicate flavors and prevents the coconut milk from separating.
- Customize Heat: For those who love spice, add some Thai red chili peppers or a dash of sriracha sauce to kick up the heat.
- Ingredient Substitution: If you can't find kaffir lime leaves, a bit of lime zest can provide a similar citrusy note.
- Meal Prep Friendly: This soup tastes even better the next day as flavors continue to develop, making it perfect for advance preparation.
- Garnish Generously: Don't skip the fresh cilantro - it adds a bright, fresh contrast to the rich, creamy soup.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 30g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 85mg
