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creamy Thai coconut chicken soup with mushrooms, red chili slices, and cilantro in a wide horizontal shot in a bowl, a lime wedge on the rim, soft natural light, shallow depth of field, landscape orientation

Thai Coconut Chicken Soup

A broth-based soup with coconut(top selling), tom kha chicken, mushrooms, lemongrass, and lime.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast sliced
  • 2 14 oz cans coconut milk
  • 3 cups chicken broth
  • 1 stalk lemongrass bruised
  • 1 cup mushrooms sliced
  • 2 tbsp fish sauce
  • 2 limes juiced
  • 1 red chili sliced
  • 3 slices ginger

Method
 

  1. Simmer the broth with the lemongrass, ginger, and chili for 10 minutes to infuse.
  2. Add the coconut milk and sliced chicken and simmer until the chicken is cooked, about 8 minutes.
  3. Stir in the mushrooms and cook 4 minutes more.
  4. Remove the lemongrass and ginger, then stir in the fish sauce and lime juice.
  5. Taste and adjust, then serve hot with extra chili and cilantro.

Notes

Add the lime juice off the heat so it stays bright.