Thai Coconut Chicken Soup (Printable Version)

Fragrant Thai soup with chicken, coconut cream, lemongrass, galangal, and lime leaves in perfect harmony.

# List of Ingredients:

→ Protein

01 - 10 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Broth & Base

02 - 1 can (13.5 oz) coconut cream
03 - 2 cups chicken stock
04 - 2 stalks lemongrass, trimmed and bruised
05 - 4 slices fresh galangal or 1 tablespoon ginger
06 - 4 kaffir lime leaves, torn

→ Vegetables & Aromatics

07 - 7 oz button mushrooms, sliced
08 - 2 small shallots, thinly sliced
09 - 2 cloves garlic, smashed
10 - 2 to 3 Thai bird's eye chilies, smashed (optional)

→ Seasoning

11 - 2 tablespoons fish sauce
12 - 1 tablespoon fresh lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Lime wedges

# Directions:

01 - In a large saucepan, combine coconut cream and chicken stock. Add lemongrass, galangal, kaffir lime leaves, shallots, garlic, and chilies. Bring to a gentle simmer over medium heat.
02 - Simmer for 10 minutes to fully infuse the broth with the aromatic flavors.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8 to 10 minutes, or until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass, galangal, and lime leaves.
05 - Add fish sauce, lime juice, sugar, and salt. Stir well, taste, and adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges.

# Expert Advice:

01 -
  • It comes together in 40 minutes but tastes like you've been simmering it all day.
  • The broth is naturally creamy and rich without feeling heavy or overdone.
  • It's forgiving—adjust the heat, swap proteins, tweak the lime, and it still works beautifully.
  • One pot means minimal cleanup and maximum flavor development.
02 -
  • Don't skip the 10-minute infusion step—rushing it turns the soup into coconut broth instead of the layered, complex dish it's meant to be.
  • Taste as you go with the seasoning; fish sauce and lime are both bold, and a tiny adjustment makes an enormous difference in whether the soup feels balanced or aggressive.
03 -
  • If your fish sauce smells overwhelming, you're using too much—start with half a tablespoon and build from there; it's a seasoning, not a flavor, and should disappear into the background.
  • Keep the lime wedges beside the bowls rather than squeezing them in before serving, so everyone gets to control the final balance of heat, richness, and brightness.
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