Description
A flavorful and aromatic Thai coconut chicken soup with a perfect balance of spicy, sweet, and savory flavors.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves
- 1-inch piece galangal or ginger, sliced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1–2 Thai chilies, sliced
- 1 cup mushrooms, sliced
- Fresh cilantro for garnish
Instructions
- Heat coconut milk and chicken broth in a pot over medium heat.
- Add lemongrass, kaffir lime leaves, and galangal. Simmer for 5 minutes.
- Add chicken and mushrooms. Cook for 5-7 minutes until chicken is done.
- Stir in fish sauce, brown sugar, lime juice, and chilies.
- Remove lemongrass, lime leaves, and galangal before serving.
- Garnish with cilantro and serve hot.
Notes
- Adjust chilies to your preferred spice level.
- Use fresh ingredients for the best flavor.
- Replace chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg