Spicy Thai Coconut Chicken Soup

$- 1 lb boneless, skinless chicken thighs, thinly sliced - 1 can (14 oz) coconut milk - 3 cups chicken broth - 2 stalks lemongrass, trimmed and crushed - 3-4 kaffir lime leaves, torn into pieces - 1 thumb-sized piece of ginger, sliced - 3 garlic cloves, minced - 2-3 Thai red chilies, sliced (adjust for spice level) - 1 cup mushrooms, sliced (shiitake or button) - 1 medium carrot, julienned - Optional: 1 cup baby spinach or bok choy When I think of Thai Coconut Chicken Soup, I see a warm hug in a bowl. The main ingredients make this dish rich and filling. First, the chicken thighs provide tender bites that soak up the flavors. The coconut milk adds a creamy touch that balances perfectly with the broth. Chicken broth serves as the base, giving the soup a hearty feel. Next, we have the aromatics. Lemongrass gives a fresh, citrusy taste that brightens the soup. Kaffir lime leaves add a unique zest, while ginger brings warmth, and garlic adds depth. Together, they create a wonderful aroma that fills your kitchen. The vegetables add color and texture. Thai red chilies let you control the heat. You can slice them thin for more spice or leave them out for a milder soup. Mushrooms bring an earthy flavor, while carrots add a slight sweetness. If you want to sneak in more greens, toss in baby spinach or bok choy for extra nutrients and color. With these ingredients, you’ll create a comforting bowl of Thai Coconut Chicken Soup that’s perfect for any day. {{ingredient_image_1}} First, grab a large pot. Combine three cups of chicken broth, crushed lemongrass, torn lime leaves, sliced ginger, minced garlic, and Thai red chilies. The chilies add spice, so adjust them if you want less heat. Now, bring this mix to a simmer over medium heat. This step builds a fragrant base for your soup. Once your broth simmers, add the sliced chicken thighs to the pot. Stir them in gently. Cook the chicken for about five to seven minutes. You’ll know it’s done when the chicken is no longer pink. This ensures your soup is both safe and tasty. Next, stir in the sliced mushrooms and julienned carrots. Let them cook in the broth for about three to four minutes. Then, pour in the coconut milk and stir gently. If you like, add baby spinach or bok choy now. Let the soup simmer for another two to three minutes. This final step warms everything through and blends the flavors. Finally, season your soup with fish sauce, lime juice, salt, and pepper to taste. Adjust these to match your flavor preference. Remove the soup from heat and discard the lemongrass stalks and lime leaves. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve hot. Enjoy your flavorful comfort bowl! To get the best flavor, start with the spice level. Thai red chilies add heat, but you can adjust them. If you prefer it mild, use fewer chilies. For a spicy kick, add more. Taste as you go to find your perfect balance. Next, focus on saltiness. Fish sauce brings umami. If you want a vegetarian option, soy sauce works well. Start with a small amount and increase it slowly. This way, you control the saltiness without overpowering the soup. Garnishing is key to a great bowl. Fresh cilantro leaves not only add color but also a burst of flavor. Just sprinkle some on top before serving. It makes your soup look fancy and fresh. When serving, think about sides. Steamed jasmine rice pairs well with this soup. You can also offer lime wedges. A squeeze of lime brightens the flavors and adds freshness. One big mistake is overcooking the chicken. Cook it until it’s just no longer pink. This keeps the chicken juicy and tender. If you cook it too long, it can become dry and tough. Another error is skipping essential ingredients. Lemongrass and kaffir lime leaves provide unique flavors. Don’t try to replace them with other herbs. They add depth that you cannot get from standard spices. Pro Tips Adjust the Spice Level: Depending on your preference, feel free to add more or fewer Thai red chilies. Start with one and taste as you go to find your perfect heat level. Use Fresh Ingredients: For the best flavor, use fresh lemongrass, ginger, and cilantro. Fresh ingredients can elevate the taste of your soup significantly. Make it a Meal: To make this soup heartier, add cooked rice or noodles directly into the bowls before ladling the soup on top. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to maintain its creamy texture. {{image_2}} If you want a vegetarian or vegan soup, you can use tofu instead of chicken. Tofu absorbs flavors well. Cut it into cubes and add it after the broth simmers. This way, it soaks in all the rich taste. For the broth, swap chicken broth for vegetable broth. This change keeps the soup light and fresh. Do you like it spicy? You can add more Thai red chilies. Slice them thin and drop them in the pot. For a milder soup, reduce the number of chilies or remove the seeds. You can also use chili flakes for a different heat. For varied flavors, try adding a dash of curry powder or some fresh basil. If you don’t have coconut milk, you can use almond or cashew milk. They give a nice creaminess too. For the vegetables, feel free to mix it up. You could add bell peppers, snap peas, or zucchini. These swaps keep your soup interesting and delicious. Once your soup cools, store it right away. Let it sit for no more than two hours. Use airtight containers to keep it fresh. Glass or BPA-free plastic containers work best. Label each container with the date. This way, you know when to use it up. When ready to enjoy your soup again, heat it gently on the stove. Pour the soup into a pot over low heat. Stir often to prevent it from sticking. You can also use a microwave, but do it in short bursts. Heat it for about one to two minutes at a time. Always stir in between to ensure even warming. If you want to freeze the soup, do it before adding coconut milk. You can freeze it in portions for easy meals. Use freezer-safe containers or bags. When ready to enjoy, thaw it in the fridge overnight. Reheat it on the stove and then add the coconut milk. This keeps the flavor and texture just right. To make Thai Coconut Chicken Soup ahead of time, start by preparing the broth. You can simmer the chicken broth, lemongrass, lime leaves, ginger, garlic, and chilies. Once done, let it cool and store in the fridge. You can add the chicken later. When ready to eat, reheat the broth and add chicken, mushrooms, and carrots. Finish with coconut milk and seasonings. This method keeps the flavors fresh and tasty. Yes, you can use canned coconut milk. It adds rich flavor and creaminess. Look for brands that are free of additives. Shake the can well before using. This ensures a smooth blend in your soup. When adding it to the pot, stir gently to combine. This will help keep the coconut milk creamy and delicious. You can serve Thai Coconut Chicken Soup with several tasty options. Here are some great pairings: - Steamed jasmine rice - Fresh spring rolls - Crispy wontons - A light salad with lime dressing These sides enhance the meal and make it even more enjoyable. You can also garnish the soup with fresh cilantro for a pop of color and flavor. You've learned how to make Thai Coconut Chicken Soup from scratch. We covered key ingredients like chicken thighs and coconut milk, plus aromatics such as lemongrass and ginger. The step-by-step guide helps you perfect the broth and ensures your chicken cooks just right. You now know tips for flavor balance and ingredient swaps. Lastly, proper storage can keep your soup fresh. Enjoy your cooking adventure and share your delicious results!$

A flavorful and spicy soup made with coconut milk, chicken, and aromatic herbs.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs, thinly sliced
1 can coconut milk
3 cups chicken broth
2 stalks lemongrass, trimmed and crushed
3 pieces kaffir lime leaves, torn
1 thumb-sized piece ginger, sliced
3 cloves garlic, minced
2 3-4 Thai red chilies, sliced
1 cup mushrooms, sliced
1 medium carrot, julienned
2 tablespoons fish sauce
1 tablespoon lime juice
to taste salt and pepper
1 cup baby spinach or bok choy (optional)
as needed fresh cilantro leaves for garnish

Instructions

In a large pot, combine the chicken broth, crushed lemongrass, lime leaves, ginger slices, minced garlic, and Thai chilies. Bring to a simmer over medium heat.
Once simmering, add the sliced chicken thighs to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the sliced mushrooms and julienned carrots. Allow them to cook in the broth for about 3-4 minutes.
Pour in the coconut milk and stir gently. If using, add the baby spinach or bok choy at this stage. Let the soup simmer for another 2-3 minutes until everything is warmed through.
Season the soup with fish sauce, lime juice, salt, and pepper to taste. Adjust the seasoning based on your preference.
Remove the soup from heat and discard the lemongrass stalks and lime leaves.
Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve hot.

Notes

Adjust the number of chilies based on your spice preference.

Keyword chicken, coconut, soup, spicy, Thai