Thai-Inspired Coconut Chicken Soup Recipe
Introduction
This Thai-inspired coconut chicken soup offers a perfect balance of creamy coconut milk, fragrant herbs, and gentle spiciness. It’s a comforting and flavorful dish that’s simple to prepare and sure to warm you up from the inside out.
Ingredients
- 1 tbsp vegetable or other flavourless oil
- 2 banana shallots, finely chopped
- 1 lemongrass stalk, bashed
- 2 garlic cloves, crushed
- 5g galangal, peeled and sliced, or 2 tsp galangal paste
- 1-2 Thai chillies (or to taste), finely sliced
- 10g coriander, leaves picked and stalks finely chopped
- 1 tbsp Thai red curry paste
- 400ml can coconut milk
- 400ml chicken stock
- 2 chicken breasts, cut into bite-size pieces
- 2 lime leaves (fresh or dried)
- 300g white mushrooms, sliced
- 1½ tbsp fish sauce
- 2 tsp golden caster sugar
- 1 lime, juiced
Instructions
- Step 1: Heat the oil in a large, deep saucepan over medium-high heat. Add the shallots, lemongrass, garlic, galangal, chillies, coriander stalks, and Thai red curry paste. Cook, stirring often, for 1-2 minutes until the mixture is fragrant.
- Step 2: Pour in the coconut milk and chicken stock, stirring well to release any browned bits from the bottom of the pan. Let it simmer gently for 10-15 minutes to develop flavor.
- Step 3: Add the chicken pieces and lime leaves to the saucepan. Bring the soup to a gentle bubble and cook for 10 minutes until the chicken is fully cooked.
- Step 4: Add the sliced mushrooms during the last 5 minutes of cooking, allowing them to soften without becoming soggy.
- Step 5: Stir in the fish sauce and golden caster sugar. Taste the soup, then add the lime juice to your preference. Adjust seasoning further with a splash more fish sauce or sugar if needed.
- Step 6: Remove the lemongrass stalk and galangal slices from the soup. Serve hot, garnished with the fresh coriander leaves sprinkled on top.
Tips & Variations
- For a milder soup, reduce the number of Thai chillies or remove the seeds before slicing.
- If galangal is unavailable, ginger is a common substitute that provides a slightly different but pleasant flavor.
- Add other vegetables like baby corn or bell peppers for extra texture and color.
- Use coconut cream instead of coconut milk for a richer, creamier soup.
- Serve with steamed jasmine rice or rice noodles for a fuller meal.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the coconut milk from separating. Avoid freezing as the texture of the coconut milk may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and remain juicy. Adjust cooking time slightly if pieces are larger to ensure they are cooked through.
Is this soup spicy?
The soup has a gentle heat that can be adjusted by changing the amount of Thai chillies. Use fewer chillies for a milder flavor, or increase for more heat.
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Thai-Inspired Coconut Chicken Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Thai-inspired coconut chicken soup is a fragrant and comforting dish featuring tender chicken breast pieces simmered in creamy coconut milk, aromatic lemongrass, galangal, and Thai red curry paste, balanced with lime juice, fish sauce, and fresh coriander. It offers a perfect blend of spicy, sour, and savory flavors typical of Thai cuisine.
Ingredients
Soup Base
- 1 tbsp vegetable or other flavourless oil
- 2 banana shallots, finely chopped
- 1 lemongrass stalk, bashed
- 2 garlic cloves, crushed
- 5g galangal, peeled and sliced, or 2 tsp galangal paste
- 1–2 Thai chillies, finely sliced (adjust to taste)
- 10g coriander, leaves picked and stalks finely chopped
- 1 tbsp Thai red curry paste
- 400ml can coconut milk
- 400ml chicken stock
Main Ingredients
- 2 chicken breasts, cut into bite-size pieces
- 2 lime leaves (fresh or dried)
- 300g white mushrooms, sliced
Seasonings & Finishing
- 1½ tbsp fish sauce
- 2 tsp golden caster sugar
- 1 lime, juiced
Instructions
- Prepare Aromatics: Heat the vegetable oil in a large, deep saucepan over medium-high heat. Add the finely chopped shallots, bashed lemongrass stalk, crushed garlic, peeled and sliced galangal (or galangal paste), sliced Thai chillies, chopped coriander stalks, and Thai red curry paste. Cook for 1-2 minutes, stirring frequently, until the mixture becomes fragrant and slightly softened.
- Add Liquids and Simmer: Pour in the coconut milk and chicken stock. Stir well to release any browned bits stuck to the bottom of the pan. Bring the mixture to a gentle simmer and cook for 10-15 minutes to develop flavors.
- Cook Chicken and Mushrooms: Add the bite-sized chicken breast pieces and lime leaves to the simmering soup. Maintain a gentle bubble and cook for 10 minutes until the chicken is cooked through. Then, add the sliced white mushrooms and cook for an additional 5 minutes.
- Season and Finish: Stir in the fish sauce and golden caster sugar. Add the lime juice to taste, balancing the sour, salty, and sweet flavors. Adjust with a splash more fish sauce or sugar if necessary. Remove the lemongrass stalk and galangal slices from the soup. Serve hot, garnished with fresh coriander leaves.
Notes
- Adjust the number of Thai chillies to control the spiciness of the soup.
- Fresh lime leaves add a fragrant citrus note but dried ones work as well.
- You can substitute galangal with ginger if unavailable, though the flavor will differ slightly.
- For a vegetarian version, substitute chicken with tofu and use vegetable stock.
- Use light coconut milk for a lower-fat version, though the soup will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai chicken soup, coconut chicken soup, Thai coconut soup, lemongrass soup, galangal soup, Thai curry soup, spicy chicken soup
