Description
A warm and aromatic Thai chicken soup with a creamy coconut base and zesty lime flavors, perfect for a comforting meal.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, chopped
- 5 slices galangal
- 4 kaffir lime leaves, torn
- 3–4 Thai bird chilies, smashed
- 1 cup mushrooms, sliced
- Juice of 1 lime
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a boil over medium heat.
- Once boiling, add the sliced chicken and cook thoroughly until there’s no pink remaining, about 5-7 minutes.
- Stir in the coconut milk, mushrooms, and smashed chilies. Let the soup simmer for an additional 5-7 minutes.
- Remove from heat and mix in lime juice and salt to taste. Adjust seasoning based on your preference.
- Serve hot, garnished with fresh cilantro.
Notes
Use fresh herbs for the best flavor. Consider making a vegan version by substituting chicken with tofu and chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg