Thai Coconut Chicken Soup

$- 1 tablespoon coconut oil - 1 onion, thinly sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 stalks lemongrass, trimmed and smashed - 4 cups chicken broth - 1 can (13.5 oz) coconut milk - 1 pound chicken breast, thinly sliced - 1 red bell pepper, julienned - 1 cup mushrooms, sliced - 2-3 Thai bird's eye chilies, sliced (adjust to taste) - 2 tablespoons fish sauce - 2 tablespoons lime juice - Fresh cilantro leaves, for garnish - Sliced green onions, for garnish - Cooked jasmine rice (optional, for serving) Each ingredient plays a key role in the soup. The coconut oil gives a rich base. Onions add sweetness. Garlic and ginger bring warmth. Lemongrass adds a unique flavor. Chicken broth makes it hearty. Coconut milk gives creaminess. Chicken provides protein. The bell pepper and mushrooms add texture. Thai chilies give heat, while fish sauce adds umami. Lime juice brightens it all up. Cilantro and green onions are for garnish and freshness. You can swap coconut oil for olive oil if needed. Any onion works, but yellow or white are best. If you don’t have lemongrass, use a bit of lime zest. Chicken broth can be replaced with vegetable broth for a lighter option. For a dairy-free choice, ensure your coconut milk is pure. If you can’t find Thai chilies, use jalapeños for some spice. Fish sauce can be replaced by soy sauce for a vegan version. {{ingredient_image_1}} To start, gather all your ingredients. You need coconut oil, onion, garlic, ginger, lemongrass, chicken broth, coconut milk, chicken breast, red bell pepper, mushrooms, Thai chilies, fish sauce, lime juice, cilantro, and green onions. You can get everything ready in about 15 minutes. 1. Slice the onion thinly. 2. Mince the garlic. 3. Grate the ginger. 4. Trim and smash the lemongrass. 5. Julienne the red bell pepper. 6. Slice the mushrooms. These steps help to save time and make cooking easier. Now let’s cook the soup. It takes about 20 minutes to make, and it’s so worth it. 1. Heat the coconut oil in a large pot over medium heat. 2. Add the sliced onion and sauté for 3-4 minutes until it softens. 3. Stir in the minced garlic, grated ginger, and smashed lemongrass. Sauté for another 2 minutes until it smells great. 4. Pour in the chicken broth and bring it to a gentle boil. 5. Add the coconut milk, thinly sliced chicken breast, red bell pepper, mushrooms, and Thai chilies. Stir well. 6. Simmer this mixture for about 10-12 minutes until the chicken is cooked through. 7. Season the soup with fish sauce and lime juice. Taste it and adjust if needed. 8. Remove the lemongrass stalks before serving. Now for the best part—serving! - Ladle the soup into bowls. - Garnish with fresh cilantro and sliced green onions. - Serve hot. You can add cooked jasmine rice on the side if you want. This soup is a warm hug in a bowl. Enjoy every spoonful! When making Thai coconut chicken soup, avoid using too much heat. Cooking on high can burn the garlic and ginger. This makes your soup bitter. Also, don't skip the fish sauce. It adds depth to the dish. If you forget to remove the lemongrass stalks before serving, diners may bite into them. That ruins the experience! To boost flavors, use fresh ingredients. Fresh herbs like cilantro and lime juice make a big difference. Try adding a splash of coconut milk at the end for creaminess. If you like it spicy, add more bird's eye chilies. Taste as you cook, and adjust to your liking. A little sugar can balance the heat and acidity too. Using the right tools makes cooking easier. A sharp knife helps slice the chicken and veggies thinly. A large pot allows for even cooking. A wooden spoon works best for stirring without scratching your pot. If you have a whisk, it helps mix the soup well. Lastly, have a ladle ready for easy serving! Pro Tips Use Fresh Ingredients: Fresh herbs and spices will enhance the flavor of the soup significantly, so opt for fresh ginger, cilantro, and chilies when possible. Adjust the Spice Level: Thai bird's eye chilies can be quite hot; start with a smaller amount and gradually add more to reach your desired spice level. Simmer for Flavor: Allow the soup to simmer longer if you have time; this will deepen the flavors as the ingredients meld together. Garnish Generously: Don't skip the garnish! Fresh cilantro and green onions add a burst of freshness and color to the soup. {{image_2}} You can make this soup vegetarian. Replace chicken with tofu or tempeh. Use vegetable broth instead of chicken broth. Add more veggies like zucchini or carrots for extra texture. This way, you keep the soup creamy and flavorful. Want more heat? Add extra Thai bird's eye chilies. Start with one and taste as you go. You can also use chili paste for a different flavor. If you prefer mild soup, remove the chilies. You can also add coconut sugar to balance the spice. Get creative with your soup! Add bok choy for crunch or snap peas for sweetness. Try adding corn for a sweet pop. Fresh lime leaves can enhance the aroma. You can also mix in different mushrooms for unique flavors. Each addition brings a new twist to this classic soup! To keep your Thai Coconut Chicken Soup fresh, let it cool first. Then, transfer it to an airtight container. You can store it in the fridge for up to three days. Make sure to seal it well to avoid any odors from other foods. If you want to save it for later, freezing works great too! Pour the soup into freezer-safe containers. Leave some space at the top for expansion. It can stay in the freezer for up to three months. Just remember to label your container with the date you froze it. When you’re ready to enjoy your soup again, thaw it overnight in the fridge. Then, pour it into a pot and heat on low. Stir gently until it’s hot. If it seems too thick, add a splash of chicken broth or water to reach your desired consistency. Enjoy your warm, comforting bowl! You can enjoy this soup with many tasty sides. Cooked jasmine rice pairs well with the soup. It helps soak up the rich coconut broth. You can also serve it with crispy spring rolls. A light salad with fresh veggies adds a nice crunch. For added flavor, try some Thai chili sauce on the side. To turn up the heat, add more Thai bird's eye chilies. You can also use a spicy chili paste. Adding a splash of sriracha before serving works great, too. Remember to taste as you go. This way, you can find your perfect spice level! Yes, you can use frozen chicken! Just make sure to thaw it before cooking. If you add it frozen, it may take longer to cook through. Always check that the chicken reaches 165°F for safety. This ensures you get juicy and safe chicken in your soup. We covered the key parts of making Thai Coconut Chicken Soup. You learned the main ingredients, measurements, and substitutions. I showed you how to prepare and cook the soup step-by-step. Tips and tricks helped you avoid common mistakes. You also discovered variations, storage info, and FAQs. This soup is flexible and tasty. Make it your own and enjoy the rich flavors. Now, grab your ingredients and start cooking!$

A flavorful and aromatic soup made with coconut milk, chicken, and fresh herbs.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

1 tablespoon coconut oil
1 whole onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 stalks lemongrass, trimmed and smashed
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 pound chicken breast, thinly sliced
1 whole red bell pepper, julienned
1 cup mushrooms, sliced
2 to 3 Thai bird's eye chilies, sliced (adjust to taste)
2 tablespoons fish sauce
2 tablespoons lime juice
to taste fresh cilantro leaves, for garnish
to taste sliced green onions, for garnish
optional cooked jasmine rice, for serving

Instructions

In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until softened.
Stir in the minced garlic, grated ginger, and smashed lemongrass. Sauté for an additional 2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil.
Add the coconut milk, thinly sliced chicken breast, red bell pepper, mushrooms, and Thai chilies. Stir to combine and simmer for 10-12 minutes, or until the chicken is cooked through.
Season the soup with fish sauce and lime juice, adjusting flavors as desired. Remove the lemongrass stalks before serving.
Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
Serve hot, with a side of cooked jasmine rice if desired.

Notes

Adjust the number of chilies based on your spice preference.

Keyword chicken, coconut, soup, Thai