Thai Coconut Chicken Soup
Prepare Thai coconut chicken soup with chicken breast, coconut milk, and aromatic herbs simmered together for a flavorful broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 800 | Grams |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Chicken Broth (low sodium) | 1 | Liter |
| Lemongrass (cut into 2-inch pieces and smashed) | 2 | Stalk |
| Galangal (sliced) | 50 | Grams |
| Kaffir Lime Leaves (torn) | 5 | Count |
| Mushrooms (sliced) | 200 | Grams |
| Fish Sauce | 4 | Tbsp |
| Lime Juice (freshly squeezed) | 3 | Tbsp |
| Palm Sugar (grated) | 2 | Tbsp |
| Red Chili (sliced) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Green Onions (sliced) | 3 | Count |
| Ginger (sliced) | 20 | Grams |
| Garlic (minced) | 3 | Clove |
Instructions
- In a large pot, combine chicken broth, lemongrass, galangal, kaffir lime leaves, ginger, and garlic. Bring to a boil over medium heat.
- Reduce heat to low and simmer for 15 minutes to infuse the flavors.
- Strain the broth to remove the solids and return the liquid to the pot.
- Add coconut milk, chicken breast, and mushrooms to the pot. Simmer until the chicken is cooked through, about 10 minutes.
- Stir in fish sauce, lime juice, and palm sugar. Adjust seasoning to taste.
- Add red chili, cilantro, and green onions. Simmer for another 2 minutes.
- Serve hot, garnished with additional cilantro and lime wedges if desired.
Kitchen equipment
StrainerLarge Pot