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Thai Coconut Chicken Soup

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A warm and fragrant Thai soup with coconut milk, tender chicken, and aromatic herbs that’s perfect for cozy evenings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 can full-fat coconut milk
  • 2 cups shiitake or button mushrooms, sliced
  • Juice of 1 fresh lime
  • 2 inches fresh ginger, minced
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2–3 kaffir lime leaves (optional)
  • Thai chili or red pepper flakes, to taste

Instructions

  1. Prep Your Ingredients: Chop your chicken into bite-sized pieces, slice your mushrooms, and mince the garlic and ginger.
  2. Sauté Aromatics: In a large pot over medium heat, add a splash of oil and let it warm. Toss in minced garlic and ginger, sauté for about 1–2 minutes.
  3. Cook Chicken: Add chicken pieces to the pot, sauté until browned on all sides—about 5-7 minutes.
  4. Add Mushrooms: Once the chicken is almost fully cooked, add sliced mushrooms and cook for about 3-4 minutes.
  5. Pour in Coconut Milk and Broth: Add coconut milk and vegetable broth to the pot, stir, and bring to a gentle simmer.
  6. Season: Add kaffir lime leaves and lime juice. If using, sprinkle in red pepper flakes and let it simmer for 10-15 minutes.
  7. Final Touch: Taste and adjust seasoning as needed. Stir and remove kaffir lime leaves if used.
  8. Serve and Enjoy: Ladle soup into bowls and garnish with fresh cilantro, green onions, or lime wedges.

Notes

You can store this soup in the fridge for a few days and reheat gently on the stovetop.

Nutrition

Keywords: Thai soup, coconut chicken soup, comfort food

Find it online: https://basilboard.com/minute-thai-coconut-chicken-soup-busy-weeknights/