Easy Chicken Thai Coconut Soup
A creamy coconut-based Thai soup with tender chicken, mushrooms, aromatic lemongrass and galangal, gentle heat, and a bright lime finish.
Print Pin Servings: 6
Ingredients
- 1 tablespoon coconut oil
- half of one onion, thinly sliced
- 2 cloves garlic, chopped
- half of one red jalapeno pepper, sliced; or 1-3 Thai chiles, halved
- 3 ¼-inch slices galangal or ginger
- 1 lemongrass stalk, pounded with the side of a knife and cut into 2-inch long pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth, see Notes if vegan or on Whole30
- 4 cups unsweetened, full-fat coconut cream from a can; or full-fat unsweetened coconut milk; see Notes
- 2 medium chicken breasts, cut into bite-sized pieces, approximately 1 pound
- 8 ounces white mushroom caps, sliced
- 1-2 tablespoons coconut sugar, see Notes for Whole30 option
- 1 ½ – 2 tablespoons fish sauce, plus more to taste, see Notes if on Whole30 or vegan
- 2-3 tablespoons fresh lime juice
- 2-3 green onions, sliced thin
- fresh cilantro, chopped, for garnish
Instructions
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Notes
- Use coconut cream or coconut milk. Coco Lopez, cream of coconut, and coconut creamer are different products and are not suitable substitutes.
- To use shrimp, stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
- Whole30: Use compliant chicken broth, 2 tablespoons coconut aminos instead of coconut sugar, and compliant fish sauce.
- Vegan/vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra-firm tofu (regular or silken), cut into bite-sized cubes. For vegan, use soy sauce to taste instead of fish sauce.
