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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.

40 minEasyServes 4330 cal/serving

ThaiSoupStovetopKetoLow CarbHigh ProteinPaleoGluten-FreeDairy-FreeCorn-Free

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, thinly sliced
  • 2 cans full-fat coconut milk (13.5 oz)
  • 2 cups low-sodium chicken broth
  • 2 lemongrass stalks, bruised, cut into 2-in pieces
  • 12 slices fresh galangal (or fresh ginger), sliced thin
  • 6 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

  1. 1

    Combine 2 cans full-fat coconut milk (13.5 oz) and 2 cups low-sodium chicken broth in a large pot over medium heat. Add 2 bruised, cut into 2-in pieces lemongrass stalks, 12 slices sliced thin fresh galangal (or fresh ginger), and 6 torn kaffir lime leaves (or 1 tsp lime zest). Bring to a gentle simmer and cook for 5 minutes to infuse the broth.

  2. 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.

  3. 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.

  4. 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).

  5. 5

    Ladle into bowls and garnish generously with 1/4 cup roughly chopped fresh cilantro. Serve with extra lime wedges on the side.

Questions

How long does Thai Coconut Chicken Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Thai Coconut Chicken Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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