A rich, comforting Thai classic that perfectly balances creamy coconut milk with bright lime, savory broth, and a gentle kick of spice. This soup is both refreshing and deeply satisfying—ideal for a cozy meal that feels light yet full of flavor.
Ingredients
1 lb chicken breast, thinly sliced
2 cups coconut milk
4 cups chicken broth
2 stalks lemongrass, bruised and cut into 2-inch pieces
1 cup mushrooms, sliced
3 tbsp fish sauce
2 tbsp lime juice (freshly squeezed)
1 tbsp red curry paste
2 tsp fresh ginger, grated
2 cloves garlic, minced
1–2 red chilies, sliced (adjust to taste)
¼ cup fresh cilantro, chopped
1 tsp sugar
Lime wedges, for serving
Instructions
Prepare the Base
In a large pot over medium heat, combine the chicken broth and coconut milk. Stir gently and bring to a light simmer.
Add Aromatics
Add the lemongrass, ginger, garlic, and red curry paste. Let it simmer for 5–7 minutes to infuse the broth with flavor.
Cook the Chicken
Add the sliced chicken to the pot. Cook for about 5–6 minutes, or until the chicken is fully cooked and tender.
Add Vegetables & Seasoning
Stir in the mushrooms, fish sauce, sugar, and sliced chilies. Simmer for another 3–4 minutes until the mushrooms are soft.
Finish with Fresh Flavors
Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning if needed (more lime juice or fish sauce).
Garnish & Serve
Ladle the soup into bowls. Top with fresh cilantro and serve with lime wedges on the side.
Serving Suggestions
Serve hot as a starter or a light main dish.
Pair with steamed jasmine rice for a more filling meal.
Add rice noodles if you prefer a heartier soup variation.
Notes & Tips
Lemongrass Tip: Lightly bruise the stalks with the back of a knife to release more flavor. Remove before serving, as they are not meant to be eaten.
Spice Level: Adjust the number of chilies based on your heat preference.
Protein Options: Substitute chicken with shrimp or tofu for variation.
Creaminess: Use full-fat coconut milk for a richer texture.
Freshness Matters: Always add lime juice at the end to preserve its bright, tangy flavor.
Thai Coconut Chicken Soup
