Description
A delightful Thai coconut chicken soup that features tender chicken, creamy coconut milk, and aromatic herbs, perfect for warm, comforting meals.
Ingredients
Scale
- 2 cups chicken stock, unsalted, preferably homemade
- 1 1/2 cups coconut milk
- 1/2 teaspoon table salt
- 1 lb chicken thigh, boneless skinless, cut into 1-inch pieces
- 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
- 12 thin slices galangal
- 5 makrut lime leaves, twisted to bruise and torn into big chunks
- 1–3 Thai chilies, to taste, smashed until broken or cut into large pieces
- 2 tablespoons fish sauce
- 1 teaspoon finely chopped palm sugar or granulated sugar
- 5.5 oz oyster mushrooms, torn into bite-size pieces
- 2 1/2 tablespoons lime juice
- Chopped green onion and/or cilantro, for garnish
- Jasmine rice, for serving, optional
Instructions
- Simmer the chicken stock in a medium pot until gently boiling. Stir in the salt and add the chicken thigh pieces; simmer for 15 minutes until fork-tender.
- Mix in the coconut milk, smashed lemongrass, galangal slices, bruised makrut lime leaves, and chilies.
- Infuse the flavors by simmering for another 5 minutes.
- Season the broth by adding half of the fish sauce and the sugar; adjust to taste.
- Finish by folding in lime juice and adjusting to preference.
- Serve in bowls, garnished with green onions and/or cilantro, alongside jasmine rice if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Avoid freezing if planning to add fresh herbs later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg