Rich, aromatic Thai coconut chicken soup with tangy lime, tender chicken, and fragrant herbs ready in 40 minutes.
# What You'll Need:
→ Chicken & Broth
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3 1/3 cups chicken stock
03 - 1 can full-fat coconut milk (13-14 oz)
→ Aromatics
04 - 2 stalks lemongrass, trimmed and smashed
05 - 4 kaffir lime leaves, torn
06 - 3 slices galangal (or ginger substitute)
07 - 3 Thai birds eye chilies, crushed
08 - 4 cloves garlic, smashed
09 - 4 small shallots, sliced
→ Vegetables
10 - 7 oz oyster or white mushrooms, sliced
11 - 3.5 oz cherry tomatoes, halved
→ Seasonings
12 - 2 ½ tbsp fish sauce
13 - 1 ½ tbsp fresh lime juice
14 - 1 tsp palm sugar (or light brown sugar)
15 - ½ tsp salt
→ Garnishes
16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Extra lime wedges
19 - Thinly sliced red chili (optional)
# Steps to Follow:
01 - Bring chicken stock to a gentle boil in a large saucepan. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to allow flavors to infuse into the liquid.
02 - Add sliced chicken breast to the aromatic broth. Reduce heat to maintain a gentle simmer and cook for 5–7 minutes until chicken is just cooked through and opaque.
03 - Pour in coconut milk while stirring gently to incorporate. Add mushrooms and cherry tomatoes. Simmer for an additional 5 minutes, being careful not to bring soup to a full boil to prevent coconut milk from separating.
04 - Add fish sauce, lime juice, palm sugar, and salt. Stir well and taste the soup. Adjust seasoning levels as needed to balance sour, salty, and sweet notes according to preference.
05 - Use a slotted spoon to remove and discard large aromatics including lemongrass stalks, kaffir lime leaves, galangal slices, and garlic cloves. This step is optional but creates a smoother eating experience.
06 - Ladle hot soup into serving bowls. Top with fresh cilantro leaves, sliced green onions, and lime wedges. Add extra sliced red chili if additional heat is desired. Serve immediately while hot.
