Thai Coconut Chicken Soup (Print-Friendly Version)
Comforting Thai soup with coconut milk, chicken, and aromatic herbs like lemongrass and galangal.
# What You'll Need:
→ Aromatics & Herbs
01 -
1/2 medium onion, sliced
02 -
2 cloves garlic, chopped
03 -
1/2 red jalapeño pepper, sliced (or 2 Thai chiles, halved)
04 -
3 slices galangal or ginger, 1/4-inch thick
05 -
1 lemongrass stalk, pounded and cut into 2-inch pieces
06 -
10 lime leaves, torn (optional)
→ Base & Liquids
07 -
1 tablespoon red curry paste
08 -
4 cups chicken broth
09 -
2 (13.5 oz) cans full-fat coconut milk
→ Protein & Vegetables
10 -
2 small chicken breasts (approx. 450 g), cut into bite-sized pieces
11 -
8 oz (225 g) white mushrooms, sliced
→ Seasonings & Garnishes
12 -
2–3 tablespoons brown sugar or coconut sugar
13 -
2–3 tablespoons fish sauce, plus more to taste
14 -
2–3 tablespoons fresh lime juice
15 -
2–3 green onions, thinly sliced
16 -
Chopped fresh cilantro, for garnish
# How to Make It:
01 -
Place onion, garlic, chili, galangal or ginger, lemongrass, lime leaves, and red curry paste into the slow cooker. Add chicken broth and stir to combine. Cover.
02 -
Cook on high for 2–3 hours or low for 4–6 hours. Remove aromatics using a slotted spoon.
03 -
Stir in coconut milk, chicken pieces, and mushrooms. Cook on high for 1 hour or low for 2 hours until chicken is tender.
04 -
Incorporate brown sugar, fish sauce, and fresh lime juice. Taste and adjust seasoning as desired.
05 -
Ladle soup into bowls and garnish with sliced green onions and chopped cilantro. Serve hot.
# Additional Tips:
01 -
Galangal provides the most authentic flavor, but fresh ginger is a suitable alternative.
02 -
Lime leaves contribute bright citrus aroma but can be omitted if unavailable.
03 -
Balance fish sauce and lime juice to achieve the ideal salty and acidic notes.
04 -
Serve with jasmine rice for a more filling meal.