This Thai Coconut Soup bursts with bold, authentic flavors. Creamy coconut milk mingles with tangy lime leaves, aromatic lemongrass, and a hint of spice from Thai red chilies. Succulent chicken and tender mushrooms come together in a harmonious blend that creates a tantalizing, unforgettable taste journey. Enjoy every captivating spoonful.

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I discovered this Thai coconut soup recipe when I was looking for a hearty meal that packed both nutrition and flavor. Using 1 can of coconut milk and 2 cups of chicken broth gives the soup a creamy, rich base while lemongrass and 2 inches fresh galangal lend it a fresh, aromatic kick.

I add a few kaffir lime leaves with a couple of Thai red chillies for that authentic spicy tang. Thinly sliced onion, 1 cup of mushrooms and lean chicken breast not only enhance the flavor but also offer a balanced mix of protein and vitamins.

The fish sauce and lime juice work together with a hint of sugar perfectly to round out the flavor profile. Its bold, spicy and creamy taste reminded me of Michelin Star Soups and comforting Thai recipes I’ve tried before.

I like this recipe cause it’s a simple, nutritious dish that makes for a satisfying meal any day.

Why I Like this Recipe

I really love this recipe for several reasons:

1. I enjoy how the mixture of coconut milk and fresh herbs like lemongrass and kaffir lime leaves gives it a super authentic and bold Thai flavor. There’s an explosion of taste in every bowl and it just makes me want more.

2. I like that its easy to make and cooks up fast. Even if im not a professional chef, I can follow the steps and feel proud of the result which is warm and comforting especially on a chilly day.

3. I really appreciate that i can switch up the protein from chicken to shrimp or whatever i have on hand. It lets me be creative and adjust the soup every time i make it.

4. I also like how satisfying and unique this recipe is. The blend of spicy, tangy and sweet notes makes it really addictive even if its not perfect every time.

Ingredients

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Coconut milk adds rich creaminess, natural fats, and slight sweetness that enhances Thai flavors.
Chicken broth is a savory, protein-packed base that deepens the soup flavor profile.
Lemongrass provides a zesty citrus aroma and a subtle fiber boost while aiding digestion.
Galangal gives a spicy, peppery note with antioxidants that balance the creamy coconut textures.
Kaffir lime leaves impart a vibrant, tangy aroma that awakens the dish and boosts flavor.
Thai red chilies bring a fiery, vitamin-rich kick that enlivens this hearty soup.
Fish sauce contributes salty umami depth, balancing tang and freshness harmoniously.
Lime juice offers bright, sour acidity that enlivens the flavors and tenderizes the protein.
Mushrooms offer a clean, earthy taste along with vitamins and fiber that enrich the dish.

Ingredient Quantities

1 can (14 fl oz) coconut milk

2 cups chicken broth

1 stalk lemongrass, cut into 2-inch pieces and lightly smashed

2 inches fresh galangal, thinly sliced

4 kaffir lime leaves, torn into pieces

2 Thai red chilies, sliced (use less if you prefer milder flavor)

1 small onion, thinly sliced

1 cup mushrooms (straw or button mushrooms work great)

1 lb chicken breast, cut into thin slices (or substitute with shrimp if you like)

2 tablespoons fish sauce

1 tablespoon lime juice

1 teaspoon sugar

Salt and pepper to taste

Chopped cilantro for garnish

How to Make this

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1. In a medium pot combine the coconut milk, chicken broth, lemongrass pieces, sliced galangal, torn kaffir lime leaves, and sliced Thai red chilies, then bring it all to a simmer over medium heat for about 5 to 7 minutes so the flavors meld together.

2. Once it starts simmering, add the thinly sliced onion and mushrooms, letting them cook for roughly 2 minutes.

3. Stir in the chicken breast slices (or shrimp if you prefer) and allow them to cook completely for about 5 to 8 minutes until they are no longer pink.

4. Now add in the fish sauce, lime juice, and sugar stirring well to mix all the flavors.

5. Season the soup with salt and pepper to your taste then let it simmer on low heat for another minute.

6. For a cleaner bowl, you can remove the lemongrass, galangal, and kaffir lime leaves before serving.

7. Taste the soup and adjust the seasoning if needed.

8. Finally serve the soup hot and garnish with plenty of chopped cilantro.

Equipment Needed

1. Medium pot – a medium one big enough for your coconut milk mix and ingredients
2. Stove – for getting the mixture to a gentle simmer
3. Chef’s knife – for slicing lemongrass, galangal, red chilies, onions, and chicken
4. Cutting board – to safely chop all the fresh ingredients
5. Measuring cups and spoons – to measure out the coconut milk, chicken broth, fish sauce, lime juice, and sugar
6. Stirring spoon – to mix the soup as it cooks
7. Ladle – for serving the soup neatly into bowls
8. Soup bowls – for a proper finish when you’re ready to eat

FAQ

Q: How spicy will this soup be?
A: The spice level depends on your chilis. If you're not a big fan of heat you can use just one or remove the seeds.

Q: Can I substitute shrimp for the chicken?
A: Yep, shrimp works really well. Just remember that they cook faster so add them later so they don't turn rubbery.

Q: What do I do if I can't find fresh galangal?
A: You can use ginger instead although the flavor will be a bit different, it still works out fine.

Q: Can this soup be made vegetarian?
A: Sure can! Just use vegetable broth and skip the meat, you could also add tofu for a protein kick.

Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to 2 days and reheat gently on the stove before serving.

The Best Thai Coconut Soup Recipe Substitutions and Variations

Instead of coconut milk, try using coconut cream thinned out with a bit of water for a richer, creamier taste.
If you don’t have chicken broth, you can simply replace it with vegetable broth or even water with a bouillon cube for that savory kick.
Don’t have fresh galangal? Ginger is a decent substitute, though the flavor is a bit different, it’ll still work.
If you can’t find kaffir lime leaves, add a bit extra lime juice or even some lemon zest to get a similar citrusy tang.
And if fish sauce is out of reach, a splash of soy sauce or tamari can be used, but remember, it’ll change up the flavor just a tad.

Pro Tips

1. Try smashing and bruising the lemongrass and galangal really well before adding them so they release more flavor into the broth. It makes a big diff in how tasty the soup turns out.

2. Keep a close eye on the chicken (or shrimp) so it doesn’t overcook. If you let it sit too long in the hot broth, it can get tough and chewy which ain’t fun to eat.

3. Taste as you go when you add the fish sauce and lime juice. Since these ingredients can be pretty strong, adding them little by little helps you get the right balance without being too salty or too sour.

4. If you like a spicier kick, don’t be afraid to add an extra chili or two, but if you’re not into too much heat, you can always cut back. Adjusting the spices is key to making the soup just right.