Thai Coconut Soup
A delightful blend of flavors and aromas that will warm your heart!
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 tablespoon vegetable oil
- 3 cups chicken broth
- 400 ml coconut milk
- 300 grams chicken breast, thinly sliced
- 1 cup mushrooms, sliced Preferably shiitake or oyster.
- 2 stalks lemongrass, cut into 2-inch pieces and bruised
- 3-4 leaves kaffir lime leaves, torn
- 2-3 slices fresh galangal (or ginger if unavailable)
- 1-2 chilis Thai bird chilies, bruised Adjust to taste.
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- to taste fresh cilantro leaves, for garnish
- optional sliced green onions for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chicken broth and bring it to a gentle simmer.
- Stir in the coconut milk, followed by the sliced chicken breast. Cook for about 10 minutes or until the chicken is cooked through.
- Add the sliced mushrooms, lemongrass, kaffir lime leaves, galangal, and bird chilies to the pot. Continue simmering for another 5-10 minutes until the mushrooms soften.
- Season the soup with fish sauce and lime juice, tasting for balance. Adjust seasoning as needed.
- Remove the pot from heat and discard lemongrass, lime leaves, and galangal pieces (if desired).
- Serve hot, garnished with fresh cilantro and sliced green onions if using.
Notes
Adjust the level of heat by using more or fewer chilies according to your preference.
This soup can also be made with shrimp or tofu as alternatives to chicken.
Serve with jasmine rice for a complete meal.