Thai Chicken-Coconut Soup Recipe

Name: Thai Chicken-Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 2 tablespoons fish sauce; 1 stalk lemongrass, white part only; 1 (2-inch) knob galangal or ginger; 3 kaffir lime leaves, or 1 tablespoon finely minced lime zest; 1 (14-ounce) can coconut milk; 1/3 cup Sriracha; 1/2 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes; Juice of 1 lime; Salt and freshly ground black pepper; Torn leaves of fresh cilantro, for garnish

Servings: persons

3 cups chicken stock
2 tablespoons fish sauce
1 stalk lemongrass, white part only
1 (2-inch) knob galangal or ginger
3 kaffir lime leaves, or 1 tablespoon finely minced lime zest
1 (14-ounce) can coconut milk
1/3 cup Sriracha
1/2 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
Juice of 1 lime
Salt and freshly ground black pepper
Torn leaves of fresh cilantro, for garnish

1
In a medium stockpot over high heat, combine the chicken stock, fish sauce, lemongrass, galangal, and kaffir lime leaves and bring to a boil.
2
Lower the heat and simmer for 10 minutes.
3
The aromatic broth may be strained at this point, if desired.
4
(The pieces of galangal, the lemongrass, and lime leaves are traditionally left in, although not eaten.
5
This is just a matter of personal preference.)
6
Increase the heat to high, add the coconut milk, Sriracha, and chicken, and return to a boil.
7
Lower the heat once again and simmer until the chicken is opaque and cooked thoroughly, 4 to 6 minutes.
8
Turn off the heat and add the lime juice.
9
Season with salt and pepper to taste.
10
Ladle the soup into bowls, and garnish each serving with a friendly helping of cilantro.
11
Galangal (kha in Thai) is a root closely related to ginger, differing in that its flavor carries a touch more pungency than ginger.
12
It also brings a blend of peppery, earthy undertones to the broth that ginger just cant provide.
13
While ginger is the closest substituteand it will certainly make for a delectable soup regardlessif fresh galangal is available in your area, give it a go!

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups chicken stock, 2 tablespoons fish sauce, 1 stalk lemongrass, white part only, 1 (2-inch) knob galangal or ginger, and more.

Yes, Thai Chicken-Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken-Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions