Best Thai Coconut Soup
Thai Coconut Soup is creamy, tangy, and aromatic.Coconut milk balances spice and citrus beautifully.Tender chicken adds richness and comfort.A timeless Thai soup loved across the world.
Ingredients
- 1 tablespoon oil
- 1 lb (450 g) chicken breast or thighs, sliced
- 4 cups chicken broth
- 1 can (400 ml) coconut milk
- 2 stalks lemongrass, bruised
- 4–5 slices galangal or ginger
- 1 cup mushrooms, sliced
- 1–2 Thai red chilies, sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat.
- Add lemongrass, galangal, and lime leaves; sauté briefly until fragrant.
- Pour in chicken broth and simmer for 10 minutes.
- Add chicken and mushrooms; cook until chicken is tender.
- Add fish sauce, sugar, and chilies.
- Simmer gently for 5 minutes—do not boil.
- Remove aromatics if desired and add lime juice.
- Garnish with cilantro and serve hot.
Notes
- Galangal gives authentic flavour; ginger is a substitute.
- Coconut milk should not be boiled.
- Lime juice is added at the end for freshness.
- Soup thickens slightly as it cools.
- Best enjoyed fresh.