Description
A creamy and aromatic Thai coconut chicken soup infused with lemongrass, lime, and herbs, offering a perfect balance of rich, tangy, and mildly spicy flavors.
Ingredients
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, cut into pieces
- 4 slices galangal (or ginger)
- 4 kaffir lime leaves, torn
- 2 cloves garlic, minced
- 1 small onion, sliced
- 300 g chicken breast, thinly sliced
- 400 ml coconut milk
- 500 ml chicken broth
- 200 g mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 1–2 red chilies, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil in a pot over medium heat and sauté lemongrass, galangal, lime leaves, garlic, and onion for 2–3 minutes until fragrant.
- Add chicken broth and simmer for 10 minutes to infuse flavors.
- Add sliced chicken and cook for 5–7 minutes until fully cooked.
- Stir in coconut milk and mushrooms, then simmer for another 5 minutes.
- Season with fish sauce, sugar, and lime juice, adjusting to taste.
- Add sliced chilies and cook briefly.
- Remove from heat and garnish with fresh cilantro before serving.
Notes
- Do not boil after adding coconut milk to prevent curdling.
- Adjust lime juice and fish sauce for flavor balance.
- Use ginger if galangal is unavailable.
- Add vegetables for extra nutrition.
- Best served fresh for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
