Name: Thai-Style Coconut Chicken Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 quart chicken stock; 1 pound chicken breasts (sliced into thin 2-inch strips); 3 scallions (sliced into rings); 2 stalks lemongrass (sliced into quarters (or 2 tbsp lemongrass paste)); 2 tablespoons fresh grated ginger; 2 tablespoons soy sauce (or more to taste; for gluten-free, use a certified GF tamari sauce); 1/4 teaspoon cayenne pepper (or more to taste); 6 ounces fresh oyster and/or shiitake mushrooms (sliced); 28 ounces light coconut milk ((2 cans)); 1 tablespoon sugar; 1 teaspoon fresh grated lime zest; 1/2 cup fresh lime juice; 2 tablespoons fresh chopped cilantro

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Imagine a cozy evening with a warm bowl of Thai-Style Coconut Chicken Soup, fragrant with ginger and lemongrass, filled with tender chicken and mushrooms swimming in creamy coconut milk. This soup is not just a meal; it’s an experience—a journey to Thailand in your own kitchen! Perfect for busy weeknights or a comforting weekend treat, it’s simple to prepare yet bursting with flavor that will impress your family and friends.

This recipe brings together the magic of Thai cuisine in a single pot. With just a handful of ingredients, you can create a dish that’s rich, aromatic, and utterly satisfying. Let’s dive into this delightful recipe!

What You’ll Love About This Recipe

Thai-Style Coconut Chicken Soup is the epitome of comfort food, and here’s why you’ll adore it:

– **Flavorful**: The combination of coconut milk, ginger, and lemongrass creates a warm, aromatic broth that dances on your palate.
– **Quick & Easy**: With a preparation time of under 30 minutes, this dish is perfect for those busy weeknights.
– **Customizable**: Feel free to swap out vegetables or proteins based on what you have on hand.
– **Healthy**: Packed with lean protein from chicken and nutrients from fresh veggies, it’s a wholesome choice for any meal.

Shopping List

1 quart chicken stock
1 pound chicken breasts, sliced into thin 2-inch strips
3 whole scallions, sliced into rings
2 stalks lemongrass, sliced into quarters (or 2 tbsp lemongrass paste)
2 tablespoons fresh grated ginger
2 tablespoons soy sauce (or more to taste; for gluten-free, use a certified GF tamari sauce)
1/4 teaspoon cayenne pepper (or more to taste)
6 ounces fresh oyster and/or shiitake mushrooms, sliced
28 ounces light coconut milk (2 cans)
1 tablespoon sugar
1 teaspoon fresh grated lime zest
1/2 cup fresh lime juice
2 tablespoons fresh chopped cilantro

What’s in the Gear List

Large pot or Dutch oven: Perfect for simmering your soup.
Cutting board and knife: Essential for prepping your veggies and chicken.
Measuring cups and spoons: To ensure you get the right amounts of each ingredient.
Wooden spoon: Ideal for stirring your soup without scratching your pot.

Method: Thai-Style Coconut Chicken Soup

Step 1: Prepare the Ingredients

Start by preparing all your ingredients. Slice the chicken breasts into thin strips, chop the scallions, slice the lemongrass, and grate the ginger. This will make cooking a breeze!

Step 2: Sauté Aromatics

In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the sliced scallions, lemongrass, and grated ginger. Sauté for about 2-3 minutes until fragrant, allowing the flavors to meld together.

Step 3: Add Chicken

Next, add the sliced chicken breast to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.

Step 4: Stir in Broth and Seasonings

Pour in the chicken stock and bring the mixture to a gentle boil. Stir in the soy sauce, cayenne pepper, and sugar. Taste and adjust the seasoning as needed.

Step 5: Add Mushrooms and Coconut Milk

Once the soup is boiling, add the sliced mushrooms and coconut milk. Reduce the heat to low and let the soup simmer for an additional 10 minutes. The mushrooms will soften and impart their earthy flavor into the broth.

Step 6: Finish with Lime and Cilantro

Remove the pot from heat. Stir in the fresh lime juice and lime zest, along with the chopped cilantro. This adds a refreshing brightness to the soup.

Step 7: Serve and Enjoy

Ladle the soup into bowls, making sure to distribute the chicken and mushrooms evenly. Garnish with extra cilantro and lime wedges if desired. Serve hot and enjoy the vibrant flavors of your homemade Thai-Style Coconut Chicken Soup!

Quick Replacement Ideas

Chicken: Substitute with tofu or shrimp for a different protein option.
Mushrooms: Use any variety of mushrooms you have on hand or omit them entirely.
Lemongrass: If unavailable, 2 tablespoons of lemongrass paste can be used as a substitute.
Coconut Milk: For a lighter version, you can use light coconut milk or half coconut milk and half chicken stock.

Pro Tips & Notes

For a spicier kick, increase the amount of cayenne pepper or add sliced fresh chilies.
Letting the soup sit for a few minutes before serving allows the flavors to deepen.
Feel free to add in other vegetables like bell peppers or snap peas for extra texture and nutrition.
If you want a creamier soup, blend a portion of it and then stir it back in.

Storing, Freezing & Reheating

This Thai-Style Coconut Chicken Soup can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. It will last for about 2 months in the freezer. When reheating, do so gently on the stovetop, adding a splash of chicken stock or water if it thickens too much.

Helpful Q&A

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken in this recipe. Just ensure it’s cooked through before serving. You may need to extend the cooking time slightly.

Can I make this soup vegetarian?

Absolutely! Replace the chicken with tofu or additional vegetables and use vegetable stock in place of chicken stock for a delicious vegetarian version.

What can I serve with Thai-Style Coconut Chicken Soup?

This soup pairs wonderfully with jasmine rice or rice noodles. A side of fresh spring rolls or a simple salad would also complement the meal nicely.

How can I adjust the flavor to be less sweet?

If you find the soup too sweet, simply reduce the amount of sugar added or omit it altogether. You can also add a splash more lime juice for acidity, which will help balance the flavors.

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Final Bite

There’s something undeniably comforting about a bowl of Thai-Style Coconut Chicken Soup. Its rich, creamy texture and aromatic flavors will have you coming back for seconds—and maybe even thirds! This soup is not just a dish; it’s a warm hug in a bowl, perfect for any day of the week. So gather your ingredients, follow the simple steps, and indulge in a delightful culinary journey that will transport you straight to the heart of Thailand. Enjoy every slurp!

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