Zesty Thai Coconut Chicken Soup

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Zesty Thai Coconut Chicken Soup

(Serves 4)

🥘 Ingredients

Base

  • 1 lb (450 g) chicken breast, thinly sliced
  • 1 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1–2 red chilies, sliced (Thai chilies for more heat)
  • 3 cups chicken broth

Aromatics & Coconut

  • 1 can (13.5–14 oz) coconut milk
  • 1–2 stalks lemongrass, bruised and cut into 2–3 pieces
  • 3–4 slices galangal (optional but authentic)
  • 4–5 kaffir lime leaves, torn (optional but wonderful)

Seasoning

  • 2–3 tbsp fish sauce
  • Juice of 1–2 limes
  • 1–2 tsp brown sugar (balances the heat & acidity)

Veggies (optional but great)

  • 1 cup mushrooms, sliced
  • 1 small carrot, julienned
  • 1 cup baby spinach or bok choy

Finishing

  • Fresh cilantro or Thai basil
  • Extra lime wedges
  • Sliced chilies or chili oil (optional)

🔪 Instructions

1. Sauté the aromatics

  1. Heat the vegetable oil in a medium pot over medium heat.
  2. Add the onion and cook 2–3 minutes until softened.
  3. Stir in garlic, ginger, and sliced chilies. Cook 30–60 seconds until fragrant.

2. Add broth & Thai herbs

  1. Pour in the chicken broth.
  2. Add lemongrass, galangal, and kaffir lime leaves.
  3. Bring to a gentle simmer and cook 5 minutes to infuse the flavors.

3. Add chicken & veggies

  1. Add the thinly sliced chicken breast.
  2. Simmer 5–7 minutes until the chicken is just cooked through.
  3. Add mushrooms and any additional veggies; cook 3–4 minutes more.

4. Add coconut milk & season

  1. Reduce heat to low (don’t let the soup boil hard once coconut milk is added).
  2. Pour in the coconut milk and stir gently to combine.
  3. Season with:
    • Fish sauce
    • Lime juice
    • Brown sugar
  4. Taste and balance:
    • Add more lime for acidity
    • More fish sauce for salt/umami
    • More sugar for balance
    • More chili for heat

5. Remove aromatics

Use tongs to pull out lemongrass, galangal slices, and lime leaves before serving.

6. Serve

Ladle into bowls and top with:

  • Fresh cilantro or Thai basil
  • Extra chili slices
  • A squeeze of lime

Enjoy with jasmine rice or on its own as a bright, comforting soup.

🌶️ Tips & Variations

  • Creamier: Add extra ½ can coconut milk.
  • More sour (Tom Yum style): Add 1–2 tbsp tamarind paste.
  • More fragrant: Add a few drops of toasted sesame oil or kaffir lime zest.
  • Swap protein: Shrimp, tofu, or thinly sliced pork also work beautifully.

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