The Best Thai Coconut Soup

Ingredients: – 2 cans (13.5 oz each) coconut milk – 2 cups chicken broth – 1 lb boneless, skinless chicken thighs, thinly sliced – 1 stalk lemongrass, cut into 2-inch pieces and bruised – 4-5 slices galangal (Thai ginger)

– 4-5 kaffir lime leaves, torn – 2-3 Thai bird's eye chilies, bruised – 1 medium onion, thinly sliced – 2 cups sliced mushrooms (such as straw mushrooms or button mushrooms) – 1 medium tomato, cut into wedge

– 2 tablespoons fish sauce – 1 tablespoon soy sauce – 1 tablespoon palm sugar (or brown sugar) – 2 tablespoons lime juice – 1/4 cup cilantro leaves, chopped

Prepare the Ingredients: – Slice the chicken thighs thinly. – Bruise the lemongrass and Thai chilies by lightly pounding them with the back of a knife. – Tear the kaffir lime leaves.

– Thinly slice the onion. – Cut the tomato into wedges. – Chop the cilantro leaves.

Simmer coconut milk and chicken broth with lemongrass, galangal, kaffir lime leaves, and Thai chilies. 

Add chicken, onion, mushrooms, and tomato; simmer until chicken is cooked. 

Season with fish sauce, soy sauce, and palm sugar; adjust to taste. 

Remove from heat; discard lemongrass, galangal, and Thai chilies. 

Stir in lime juice and cilantro. Serve hot, garnished with Thai basil leaves and red chili if desired. Enjoy!


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