Thai Coconut Lemongrass Soup
This fragrant Thai soup combines creamy coconut milk with bright lemongrass and tender mushrooms for a truly aromatic experience. It is a classic Tom Kha Gai style bowl that balances sweet, sour, and spicy flavors beautifully.
A creamy and fragrant Thai coconut soup with lemongrass and mushrooms ready in under 30 minutes.
Nutrition per serving
Ingredients
base
protein
aromatics
vegetables
seasoning
Instructions
Prepare the Broth
Pour coconut milk and 400ml water into a medium pot over medium heat. Add the bruised lemongrass stalks and bring the liquid to a gentle simmer, stirring occasionally for about 5 minutes to infuse the flavors.
Add Chicken and Mushrooms
Slide the sliced chicken breast into the simmering broth and cook for 8 minutes until the chicken is fully cooked through. Add the oyster mushrooms and continue simmering for another 3 minutes until they are tender.
Season the Soup
Stir in the fish sauce and taste the broth. Adjust seasoning if needed by adding more fish sauce for saltiness. Remove the lemongrass pieces before serving.
Finish and Serve
Remove the pot from heat and squeeze in the fresh lime juice. Stir well and ladle the soup into bowls. Garnish with fresh cilantro and sliced red chili if desired.
Substitutions
Common mistakes
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