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Creamy Thai Coconut Chicken Soup Recipe Easy Homemade with Lemongrass and Lime

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A comforting and flavorful Thai-inspired soup featuring tender chicken, creamy coconut milk, zesty lime, and fragrant lemongrass. Perfect for a quick and cozy meal with a balance of soothing and exciting flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups low-sodium chicken broth
  • 2 stalks lemongrass, trimmed and bruised
  • 1-inch piece galangal or ginger, sliced thin
  • 3 cloves garlic, minced
  • 2 small shallots, thinly sliced
  • 2 Thai bird’s eye chilies, sliced (adjust or omit for milder heat)
  • Juice of 2 limes, plus extra wedges for serving
  • 2 tablespoons fish sauce (or soy sauce for vegetarian adaptation)
  • 1 teaspoon palm sugar or brown sugar
  • A handful fresh cilantro, roughly chopped
  • 8–10 fresh basil leaves, torn (Thai basil preferred)
  • 1 cup sliced straw mushrooms or button mushrooms (optional)

Instructions

  1. Bruise the lemongrass stalks by hitting them gently with the back of your knife to release the oils. Thinly slice the galangal or ginger, mince garlic, and thinly slice shallots and chilies. This prep should take about 10 minutes.
  2. Heat 1 tablespoon of oil in your pot over medium heat. Add the shallots, garlic, and chilies, stirring for 2-3 minutes until fragrant but not browned.
  3. Toss in the bruised lemongrass and sliced galangal. Stir for another minute to infuse the aromatics into the oil.
  4. Pour in the chicken broth and bring to a gentle simmer. Let it cook uncovered for 10 minutes to extract the flavors from the lemongrass and galangal.
  5. Add the chicken pieces and mushrooms to the simmering broth. Cook for 8-10 minutes until the chicken is cooked through (internal temperature should reach 165°F). Stir occasionally.
  6. Lower the heat to medium-low and add the coconut milk. Stir gently and heat through for 5 minutes without boiling.
  7. Add fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
  8. Remove the lemongrass and galangal pieces if desired. Stir in chopped cilantro and torn basil leaves just before serving.

Notes

Do not boil the coconut milk to prevent splitting. Add lime juice just before serving to avoid bitterness. Bruising lemongrass releases more flavor. Chicken thighs stay juicier than breasts. For vegetarian version, replace chicken with tofu or mushrooms and fish sauce with soy sauce or tamari.

Nutrition

Keywords: Thai coconut chicken soup, creamy Thai soup, lemongrass soup, lime soup, easy Thai recipe, coconut milk soup, chicken soup recipe

Find it online: https://prismtaste.com/creamy-thai-coconut-chicken-soup-recipe-easy-homemade-with-lemongrass-and-lime/