The Best Thai Coconut Soup

Elevate your soup game with *The Best Thai Coconut Soup*—a luscious, restaurant-worthy recipe bursting with authentic Thai flavors. This comforting dish combines silky coconut milk and savory chicken stock with aromatic lemongrass, galangal, and kaffir lime leaves for a beautifully layered broth. Tender slices of chicken and earthy mushrooms soak up the vibrant, tangy notes of fresh lime juice and the umami depth of fish sauce, all balanced by a subtle hint of sweetness. Spicy Thai red chilies add just the right amount of heat, while fresh cilantro and green onions provide a refreshing garnish. Ready in just 30 minutes, this soul-warming soup is perfect on its own or paired with steamed jasmine rice for a satisfying meal. Ideal for fans of Thai cuisine, this recipe transforms your kitchen into a haven of bold, exotic flavors!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Coconut milk
• 2 cups Chicken stock
• 1 pound Boneless, skinless chicken breast (sliced thinly)
• 2 stalks Lemongrass stalks (cut into 2-inch pieces and smashed)
• 2 tablespoons Galangal (peeled and thinly sliced)
• 5 leaves Kaffir lime leaves (torn into chunks)
• 2 cups Fresh mushrooms (sliced, e.g., straw mushrooms or white button)
• 3 tablespoons Fish sauce
• 2 tablespoons Fresh lime juice
• 2 peppers Thai red chili peppers (sliced thinly)
• 1 teaspoon Brown sugar
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 stalks Green onions (sliced, for garnish)

Directions

Step 1

In a large soup pot, combine the coconut milk and chicken stock. Heat over medium-high heat until it starts to simmer gently.

Step 2

Add the lemongrass pieces, galangal slices, and torn kaffir lime leaves to the pot. Allow the soup base to simmer for 5 minutes to infuse the flavors.

Step 3

Reduce the heat to medium and add the sliced chicken breast to the pot. Cook for 5-7 minutes, or until the chicken is cooked through.

Step 4

Add the sliced mushrooms to the pot and simmer for another 3-4 minutes, until the mushrooms soften.

Step 5

Stir in the fish sauce, lime juice, thinly sliced Thai red chilies, and brown sugar. Taste and adjust the seasoning as needed, balancing saltiness, acidity, and sweetness.

Step 6

Remove the lemongrass pieces, galangal slices, and kaffir lime leaves if desired (these are not typically eaten but left in for flavor).

Step 7

Ladle the soup into bowls and garnish with fresh chopped cilantro and sliced green onions.

Step 8

Serve hot and enjoy with a side of steamed jasmine rice or on its own!

Nutrition Facts

Serving size	2633.9 grams (2633.9g)

Amount per serving	% Daily Value*
Calories	1451

Total Fat 26.70g	34%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 0.00g
Cholesterol 428mg	143%
Sodium 4539mg	197%
Total Carbohydrate 121.40g	44%
Dietary Fiber 5.40g	19%
Total Sugars 82.70g
Protein 180.80g	362%

Vitamin D 53IU	263%
Calcium 252mg	19%
Iron 13mg	73%
Potassium 3676mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 49.9%

Carbs: 33.5%