Thai Coconut Chicken Soup
A fragrant, lightly spiced Thai-inspired soup of tender chicken simmered in coconut milk with lemongrass, galangal, lime juice, and fish sauce. Deeply aromatic and naturally low-carb.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, thinly sliced
- 2 cans full-fat coconut milk
- 2 cups low-sodium chicken broth
- 2 stalks lemongrass stalks, bruised, cut into 2-in pieces
- 12 slices fresh galangal (or fresh ginger), sliced thin
- 6 leaves kaffir lime leaves (or 1 tsp lime zest), torn
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice
- 2-4 Thai bird chilies (or serrano), thinly sliced
- 8 oz cremini mushrooms, sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tsp coconut aminos (or gluten-free soy sauce)
Instructions
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1
Combine 2 cans full-fat coconut milk and 2 cups low-sodium chicken broth in a large pot over medium heat. Add 2 stalks bruised, cut into 2-in pieces lemongrass stalks, 12 slices sliced thin fresh galangal (or fresh ginger), and 6 leaves torn kaffir lime leaves (or 1 tsp lime zest). Bring to a gentle simmer and cook for 5 minutes to infuse the broth.
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2
Add 1.5 lbs thinly sliced boneless, skinless chicken thighs and 8 oz sliced cremini mushrooms to the broth. Simmer gently until the chicken is cooked through to an internal temperature of 165°F (74°C), about 12-15 minutes.
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3
Season the soup with 2 tbsp fish sauce, 2 tsp coconut aminos (or gluten-free soy sauce), and 3 tbsp fresh lime juice. Add 2-4 thinly sliced Thai bird chilies (or serrano) to taste. Stir and taste — the broth should balance salty, sour, and spicy notes.
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4
Using tongs or a spoon, fish out and discard the lemongrass stalks, fresh galangal (or fresh ginger), and kaffir lime leaves (or 1 tsp lime zest) pieces (or leave them in and remind guests they are not eaten).
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5
Ladle into bowls and garnish generously with 1/4 cup roughly chopped fresh cilantro. Serve with extra lime wedges on the side.