Thai Coconut Chicken Soup
Submitted by creampuff
Quick Thai coconut chicken soup with galangal, mushrooms, fish sauce, and lime in a silky coconut-chicken broth. Fragrant, soothing, and on the table in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minWhen you need something warm, fragrant, and restorative but don’t have all evening to cook, this soup delivers.
Chicken broth and coconut milk come to a boil with thinly sliced galangal, then bite-sized chicken breast, sliced mushrooms, fish sauce, Thai chili paste, and a good squeeze of lemon or lime juice all go in at once.
A few minutes of stirring and you’re done.
Ladle it into bowls, pile on fresh cilantro, and add sliced serrano chiles if you want to turn up the heat.
Chef Tips
- Slice the galangal as thin as you can. It’s tough and fibrous, so thin slices release more flavor into the broth. Leave the slices in for presentation but don’t eat them.
- Use full-fat coconut milk for the richest, creamiest broth. Shake the can well before opening.
- The soup comes together fast once you start, so have all your ingredients prepped and measured before you turn on the heat.
Ingredients
Directions
In a large pot add the chicken broth, coconut milk and galangal.
Bring to boil, stirring for 1 min making sure that the coconut milk and the chicken broth are mixed well.
Next add the chicken breasts and stir for 1 more minute.
Now add in the remaining ingredients and stir for 1 more minute.
Remove the soup from the heat and pour into individual soup bowls and topping with the cilantro leaves.
If you want your soup spicier, top with sliced serrano chilies.
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