This fragrant Thai-style soup combines tender chicken breast with the creamy richness of coconut milk and the bright, citrusy notes of lime and lemongrass. Galangal (or ginger) and fresh chiles provide a warming depth and adjustable heat, making it a comforting yet vibrant dish. The preparation is straightforward, relying on fresh aromatics to infuse the broth without long simmering times. It serves as a perfect light meal for weeknights or a soothing starter for dinner parties. While traditionally served plain, it pairs beautifully with rice noodles or steamed jasmine rice. The balance of spicy, sour, and creamy flavors creates an authentic culinary experience that is both satisfying and easy to prepare at home.
Thai Chicken And Coconut Milk Soup
Description
This fragrant Thai-style soup combines tender chicken breast with the creamy richness of coconut milk and the bright, citrusy notes of lime and lemongrass. Galangal (or ginger) and fresh chiles provide a warming depth and adjustable heat, making it a comforting yet vibrant dish. The preparation is straightforward, relying on fresh aromatics to infuse the broth without long simmering times. It serves as a perfect light meal for weeknights or a soothing starter for dinner parties. While traditionally served plain, it pairs beautifully with rice noodles or steamed jasmine rice. The balance of spicy, sour, and creamy flavors creates an authentic culinary experience that is both satisfying and easy to prepare at home.Ingredients
Directions
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Cut the chicken breast into small, bite-sized chunks.
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Pour fresh lime juice over the chicken pieces and let them stand while you prepare the other ingredients.
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Peel the outer layers from the lemongrass stalk and cut the inner tender part into very thin slices on the diagonal.
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Slice the galangal (or ginger) into thin rounds.
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Cut hot chile peppers into thin circles, adjusting the quantity based on your preferred heat level.
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In a medium saucepan, combine the coconut milk, sliced lemongrass, grated lime peel, sliced galangal, and chiles.
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Bring the mixture to a simmer over medium heat, allowing the aromatics to infuse the coconut milk.
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Add the lime-soaked chicken pieces to the simmering soup and stir to distribute them evenly.
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Reduce the heat to maintain a gentle simmer, just below a boil.
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Cook for 12 to 15 minutes, or until the chicken is fully cooked and tender.
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Remove the soup from the heat.
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Serve immediately, garnished with fresh cilantro leaves.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 591.0kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 54.0g270%
- Cholesterol 0.0mg0%
- Sodium 42.0mg2%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 0.3g2%
- Sugars 9.0g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Galangal is an edible rhizome similar to ginger, available in most Asian groceries. If fresh galangal is unavailable, you can use fresh or frozen ginger as a substitute.
For a variation, substitute the chicken with fresh grouper, sea bass, monkfish, or shrimp. If using fish, add it during the last 5-7 minutes of cooking to prevent overcooking.
You can add sliced kumquats instead of ginger for a sweeter, citrusy twist.
Serve the soup over Vietnamese rice noodles or with steamed jasmine rice for a more substantial meal.
Lemongrass stalks are fibrous and not typically eaten; guests will eat around the slices.
Adjust the amount of chile peppers to control the spiciness. Add them early for more heat infusion, or later for a milder flavor.
Thai bird chiles are preferred for authenticity, but serrano or Fresno chiles are acceptable substitutes.
