Chicken Coconut Soup
A fragrant, creamy soup that combines tender chicken, aromatic herbs, and rich coconut milk, perfect for cozy gatherings or weeknight dinners.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 tablespoon oil Use any neutral oil to sauté the chicken.
- 2 cups chicken breast, thinly sliced Tender pieces of chicken.
- 1 cup coconut milk The heart of the soup, adds richness.
- 2 cups chicken broth Savory base that complements the coconut.
- 4 pieces kaffir lime leaves (optional) Adds a unique citrusy bite.
- 1 stalk lemongrass, cut into 3-inch pieces and smashed Infuses the soup with fresh aroma.
- 1 inch galangal or ginger, sliced Adds depth and warmth.
- 1 cup mushrooms (button, shiitake, or straw) Adds texture and earthy notes.
- 2-3 pieces bird's eye chilies, sliced For a bit of heat.
- 2 tablespoons fish sauce Key for rounding out flavors.
- 1 tablespoon lime juice Brightens the dish.
- 1 teaspoon sugar Balances acidity.
- to taste Fresh cilantro for garnish Adds color and freshness.
- to serve Lime wedges Sprinkle fresh lime juice at the table.
Instructions
Preparation
- Heat oil in a pot over medium heat.
- Add the sliced chicken and cook until lightly browned, about 5-7 minutes.
Cooking
- Pour in the chicken broth and coconut milk, stirring to combine.
- Add kaffir lime leaves, lemongrass, and galangal.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add mushrooms and bird's eye chilies, cooking for another 5-7 minutes.
- Stir in fish sauce, lime juice, and sugar.
Serving
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
Adjust the spice level to taste and consider adding additional vegetables for more heartiness.