Description
Thai chicken soup is a warm, comforting dish made with coconut milk, tender chicken, fresh herbs, and the perfect balance of spice and brightness.
Ingredients
- 2 stalks lemongrass, bruised
- 3 slices galangal (or ginger substitute)
- 4 kaffir lime leaves
- 400ml full-fat coconut milk
- 500ml chicken stock
- 2 chicken breasts, thinly sliced or shredded
- 150g mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 2–3 Thai chilies, sliced
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, to serve
Instructions
- Bruise the lemongrass stalks and slice the galangal.
- In a pot, simmer chicken stock with lemongrass, galangal, and kaffir lime leaves for 10 minutes to release the aromatics.
- Add coconut milk and bring to a gentle simmer.
- Stir in fish sauce, lime juice, sugar, and chilies.
- Add sliced chicken and cook until just tender, about 5–7 minutes.
- Add mushrooms and simmer for another 3–4 minutes.
- Taste and adjust seasoning with more fish sauce, lime, or sugar as needed.
- Ladle the soup into bowls and garnish with cilantro or Thai basil.
- Serve hot with lime wedges and optional steamed jasmine rice.
Notes
For a vegetarian version, replace chicken with tofu and use vegetable broth. To make it spicier, add Thai curry paste or extra chilies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai