Description
Delicious Coconut Chicken Soup is a vibrant and aromatic Thai-inspired dish featuring tender chicken simmered in a rich and creamy coconut milk broth, infused with galangal, lemongrass, lime leaves, and a hint of spicy Thai chilis. This comforting soup blends the tangy flavors of lime juice and fish sauce with earthy mushrooms and a touch of sweetness from palm sugar, served alongside fragrant jasmine rice for a hearty, satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken thigh (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon fish sauce
Soup Base
- 3 cups chicken stock (low sodium)
- 1 can (14 oz) coconut milk
- 8 slices galangal or ginger
- 1 stalk lemongrass (sliced into 2-inch pieces)
- 6 pieces makrut lime leaves (torn into large pieces)
- 2 pieces Thai chilis (thinly sliced)
- 8 oz oyster mushrooms (separated and sliced)
- 1 tablespoon palm sugar (finely chopped)
Finishing Touches
- 2 ½ tablespoon lime juice
- green onion (diced, for garnish)
- cilantro (chopped, for garnish)
- steamed jasmine rice (for serving)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken pieces with 1 tablespoon of fish sauce. Mix well to ensure the chicken is evenly coated. Let it rest for about 10 minutes to enhance the flavor.
- Simmer the Chicken: Pour the chicken stock into a medium pot and bring it to a boil over medium-high heat. Add the marinated chicken pieces, reduce the heat to low, and gently simmer for 10 minutes or until the chicken is cooked through and tender.
- Add Aromatics and Coconut Milk: Stir in the coconut milk, galangal slices, lemongrass pieces, torn makrut lime leaves, sliced Thai chilis, oyster mushrooms, and palm sugar. Bring the mixture back to a gentle simmer, cover the pot, and let it cook for 5 to 6 minutes until the soup becomes fragrant and the mushrooms are tender.
- Season and Finish: Add an additional splash of fish sauce and the lime juice to the soup. Stir thoroughly to combine all the flavors. Taste the broth and adjust seasoning if needed. Let the soup simmer for another 2 to 3 minutes to meld the flavors further.
- Serve: Ladle the hot soup into individual bowls. Garnish with freshly diced green onions and chopped cilantro. Serve the soup alongside steaming jasmine rice for a complete and cozy meal.
Notes
- If you cannot find galangal, fresh ginger is a suitable substitute.
- Adjust the number of Thai chilis based on your preferred spice level.
- Use low sodium chicken stock to better control the saltiness of the soup.
- For a richer flavor, use full-fat coconut milk.
- The soup pairs beautifully with steamed jasmine rice to soak up the flavorful broth.
