Thai Chicken Soup
Explore the vibrant world of Thai cuisine with a delicious Thai chicken soup. This classic dish offers complex flavors, balancing comfort and excitement perfectly with aromatic herbs, creamy coconut milk, and tender chicken.
Equipment
- Large Pot
- Sharp Knife
- Cutting board
- Wooden spoon
Ingredients
- 2 medium lemongrass stalks bruised and sliced lengthwise
- 2- inch piece of fresh galangal root thinly sliced
- 6-8 kaffir lime leaves torn
- 1.5 lbs fresh chicken breasts cut into 1-inch cubes
- 28 ounces full-fat coconut milk
- 6 cups homemade chicken stock
- 1/4 cup fish sauce
- 2-3 whole red bird's eye chilies
- 2 tablespoons Thai red curry paste
- 2.5 tablespoons dark brown sugar
- 1 tablespoon fresh lime juice
- 8 ounces button or cremini mushrooms sliced
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium-high heat.
- Add lemongrass, galangal, and kaffir lime leaves; sauté for 3-4 minutes until aromatic.
- Pour in the chicken stock and coconut milk, bringing the mixture to a simmer.
- Add the chicken pieces and simmer for 5-6 minutes until fully cooked.
- Stir in fish sauce, brown sugar, and red curry paste; adjust seasoning to taste.
- Add mushrooms and simmer for another 10 minutes.
- Finish with fresh lime juice and garnish with cilantro.
- Serve hot and enjoy!
Notes
- Use full-fat coconut milk for a richer flavor and creamy texture.
- For a vegetarian option, substitute chicken with tofu and use vegetable broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze extra broth in ice cube trays for later use.
Nutrition
Calories: 312kcalCarbohydrates: 15gProtein: 20gFat: 18g
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