Fragrant Thai Coconut Chicken Soup (Printable)

Velvety coconut broth with chicken, lemongrass, galangal, and mushrooms creates authentic Thai comfort in one bowl.

# What You’ll Need:

→ Protein

01 - 10 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Broth & Base

02 - 1 can (13.5 fl oz) coconut cream
03 - 2 cups chicken stock
04 - 2 stalks lemongrass, trimmed and bruised
05 - 4 slices fresh galangal, or 1 tablespoon ground ginger
06 - 4 kaffir lime leaves, torn

→ Vegetables & Aromatics

07 - 7 oz button mushrooms, sliced
08 - 2 small shallots, thinly sliced
09 - 2 cloves garlic, smashed
10 - 2 to 3 Thai bird's eye chilies, smashed, optional

→ Seasoning

11 - 2 tablespoons fish sauce
12 - 1 tablespoon fresh lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt, to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Lime wedges

# How To Make It:

01 - In a large saucepan, combine coconut cream and chicken stock. Add lemongrass, galangal, kaffir lime leaves, shallots, garlic, and chilies. Bring to a gentle simmer over medium heat.
02 - Simmer for 10 minutes to allow the aromatics to fully infuse into the broth.
03 - Add sliced chicken and mushrooms to the pot. Continue simmering for 8 to 10 minutes until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass, galangal, and lime leaves using a slotted spoon or fine-mesh strainer.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly and taste, adjusting seasoning as needed to achieve balanced flavor.
06 - Ladle soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • The aromatics create this incredible depth that somehow feels both light and luxurious at the same time.
  • It's naturally gluten-free and dairy-free, so it works for almost everyone at the table.
02 -
  • Don't rush the initial infusion—those 10 minutes of simmering the aromatics alone create the entire flavor profile, and you can't shortcut it.
  • Thinly slice the chicken before cooking, not after; it cooks faster and absorbs the broth better than thick pieces would.
  • Fish sauce is polarizing, but add it slowly and taste as you go—most people don't realize how little you actually need once it hits the broth.
03 -
  • Make the aromatic base up to a day ahead and reheat it gently; add the chicken and mushrooms fresh on serving day for the best texture.
  • If coconut cream separates in the can, whisk it together before measuring—the water and fat should be combined for consistent richness.
  • Leftover soup keeps for three days in the refrigerator, and it actually tastes better the next day once the flavors have settled and deepened.
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