Thai Coconut Chicken Soup (Printable Version)
A warm, comforting Thai soup featuring coconut milk, chicken, lemongrass, and galangal for an authentic taste of Thailand.
# Ingredients:
→ Aromatics
01 -
1/2 onion, sliced
02 -
2 cloves garlic, chopped
03 -
1/2 red jalapeño pepper, sliced (or 2 Thai chiles, halved)
04 -
3 slices galangal or ginger (1/4-inch thick)
05 -
1 lemongrass stalk, pounded, cut into 2-inch pieces
06 -
10 lime leaves, torn (optional)
07 -
1 tbsp red curry paste
→ Soup Base
08 -
4 cups chicken broth
09 -
2 (13.5 oz) cans full-fat coconut milk or cream
→ Protein & Vegetables
10 -
2 small chicken breasts (approx. 1 lb), bite-sized pieces
11 -
8 oz white mushrooms, sliced
→ Seasonings
12 -
2–3 tbsp brown sugar or coconut sugar
13 -
2–3 tbsp fish sauce (plus to taste)
14 -
2–3 tbsp fresh lime juice
→ Garnish
15 -
2–3 green onions, thinly sliced
16 -
Chopped fresh cilantro, for garnish
# Steps:
01 -
Add onion, garlic, chili, galangal/ginger, lemongrass, lime leaves, and red curry paste to the slow cooker. Pour in chicken broth and stir. Cover.
02 -
Cook on high for 2–3 hours or low for 4–6 hours. Remove aromatics with a slotted spoon.
03 -
Add coconut milk, chicken, and mushrooms. Cook on high for 1 hour or low for 2 hours, until chicken is tender.
04 -
Stir in brown sugar, fish sauce, and lime juice. Taste and adjust seasoning.
05 -
Ladle soup into bowls and top with green onions and cilantro. Serve hot.
# Notes:
01 -
Galangal gives the most authentic flavor but ginger works well too.
02 -
Lime leaves enhance aroma but can be omitted.
03 -
Adjust fish sauce and lime juice to taste for perfect salt-acid balance.
04 -
Great served with jasmine rice or as a light main dish.