Thai
Thai Coconut Chicken Soup
Lemongrass, lime, and coconut milk build a fragrant broth around tender chicken and mushrooms. It is bright, lightly spicy, and ready in one pot.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Photo: Howdy, I'm H. Michael Karshis (CC BY). Source
Why you’ll love it
- Canned coconut milk delivers body without cream.
- Lime juice keeps the finish sharp and fresh.
- Thin-sliced chicken cooks fast in the hot broth.
- Mushrooms soak up the aromatics.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oil in a pot over medium-high heat. Sear chicken 3 minutes until just opaque on the outside; remove.
- 2
Add broth, coconut milk, lemongrass, and ginger. Bring to a gentle simmer 8 minutes.
- 3
Add mushrooms and return chicken to the pot. Simmer 8 minutes until chicken is cooked through.
- 4
Stir in fish sauce, brown sugar, lime juice, and chili.
- 5
Remove lemongrass pieces before serving.
Pro tips
- Smash lemongrass well so the oils release into the broth.
- Add lime juice off the heat for brighter flavor.
- Slice chicken thin so it stays tender.
Easy substitutions
- chicken thighs
- chicken breast
- fish sauce
- soy sauce plus a pinch of salt
- white mushrooms
- shiitake mushrooms
Storage and reheating
Storage
Refrigerate up to 3 days. Coconut broth may thicken when cold.
Reheating
Warm gently on the stovetop. Stir and add a splash of broth if needed.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 26 g
- Fiber
- 2 g
Moderate · Stovetop, One Pan
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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