Description
This Thai chicken soup is like a 30-minute vacation for your taste buds. Creamy coconut milk meets zesty lime and fragrant lemongrass in a bowl that’ll make you skip takeout forever.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 4 cups (950ml) chicken broth
- 1 can (14 oz/400ml) coconut milk
- 2 stalks fresh lemongrass, outer layers removed and bruised
- 2-inch (5cm) piece fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 1–2 Thai chilies or 1 serrano pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- ¼ cup fresh cilantro, chopped
- Salt to taste
Instructions
- Season chicken with salt, simmer in chicken broth for 15 minutes until cooked through. Remove chicken, shred it, and reserve the broth.
- Heat oil in a large pot over medium heat. Add garlic, ginger, and chilies. Sauté for 1-2 minutes until fragrant. Add lemongrass and cook for another minute.
- Pour reserved chicken broth into the pot with aromatics. Add brown sugar and fish sauce, then bring to a simmer. Add mushrooms and bell pepper, cooking for 3-4 minutes.
- Reduce heat to low and slowly stir in coconut milk. Warm through without boiling for about 5 minutes.
- Return shredded chicken to the pot and stir to combine. Remove from heat and add lime juice. Taste and adjust seasoning if needed.
- Remove lemongrass stalks, ladle soup into bowls, and garnish with green onions and cilantro before serving.