Spicy Thai Coconut Soup
A fragrant and warming Thai inspired soup made with creamy coconut milk, lemongrass, and tender chicken. This bold and aromatic soup balances spice, sweetness, and tang perfectly.
Fragrant Thai coconut broth soup with lemongrass, ginger, and chicken.
Nutrition per serving
Ingredients
protein
base
aromatics
seasoning
vegetables
Instructions
Infuse the Broth
Combine the coconut milk and chicken broth in a large pot over medium heat. Add the lemongrass, galangal, and Thai chiles. Bring to a gentle simmer and cook for 10 minutes to infuse the aromatics.
Add Curry Paste
Stir in the red curry paste and fish sauce, mixing well into the broth. Taste the base and adjust the level of spice by adding more curry paste if desired.
Cook the Chicken and Mushrooms
Add the sliced chicken and mushrooms to the simmering broth. Cook for 8 to 10 minutes until the chicken is fully cooked through and no longer pink.
Finish with Lime
Remove the lemongrass and galangal pieces from the soup. Stir in the fresh lime juice and taste for balance, adjusting with more fish sauce for saltiness or lime juice for tang.
Garnish and Serve
Ladle the soup into bowls and garnish with fresh cilantro, thinly sliced green onions, and a wedge of lime. Serve immediately with steamed jasmine rice on the side.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.