This Easy Thai Coconut Chicken Soup is warm, creamy, and bursting with flavor! It features tender chicken, rich coconut milk, and zesty lime to give your taste buds a happy dance.
Honestly, who doesn’t love a bowl of soup that’s like a cuddle in a cup? I can’t resist adding extra lime juice because it makes everything even tastier! 🍜
Making this soup is a breeze! Just simmer the ingredients together, and before you know it, you’ll have a comforting dish ready in no time. It’s perfect for cozy nights!
Key Ingredients & Substitutions
Coconut Milk: This is what gives the soup its creamy texture and rich flavor. If you want a lighter option, you can use light coconut milk or even almond milk, though the flavor will differ.
Chicken Breast: I like using boneless, skinless chicken for its quick cooking time. If you’re looking for a healthier option, chicken thighs add a bit more flavor and stay juicy. Tofu works as a great substitute for a vegetarian version.
Lemongrass: Adding lemongrass gives a fresh, citrusy flavor. If you can’t find it, lime zest can be a good alternative, though it’s not quite the same. Fresh ginger is also a nice touch.
Fish Sauce: This ingredient brings umami to the dish. If you’re vegetarian or vegan, opt for soy sauce or a vegan fish sauce for a similar taste.
How Do I Achieve the Best Flavors in This Soup?
The key to a vibrant flavor in your Easy Thai Coconut Chicken Soup is in the simmering process. Allowing the ingredients to meld together makes all the difference. Here’s how to get it just right:
- Start with the base: Sauté the chicken in oil to get it slightly brown. This adds depth of flavor.
- Simmering aromatics: Add your broth, coconut milk, and aromatics like lemongrass and galangal. Simmer for at least 10 minutes so the flavors can infuse.
- Taste as you go: After adding the fish sauce and lime juice, taste your soup and adjust the seasoning. A little extra lime or fish sauce can elevate the dish.
Following these techniques will enhance the taste and make your soup that much more delicious!
Easy Thai Coconut Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 2 stalks lemongrass, bruised and cut into 2-inch pieces (optional)
- 3 slices galangal or ginger
- 3 kaffir lime leaves, torn (optional)
- 1 small onion, thinly sliced (red or yellow)
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1-2 Thai red chilies, sliced (adjust to taste)
- 2 tablespoons fish sauce
- 1-2 teaspoons sugar (optional)
- Juice of 1-2 limes, to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time and around 20 minutes of cooking. In total, you’ll be enjoying a warm and comforting bowl of soup in about 35 minutes!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the vegetable oil in a large pot over medium heat. Add the bite-sized chicken pieces and cook them until they’re just browned on all sides—this should take about 3-4 minutes. They don’t need to be fully cooked just yet!
2. Add Broth and Simmer:
Now it’s time to pour in the chicken broth. Bring everything to a gentle simmer. This is where all those delicious flavors start to mix!
3. Infuse the Broth:
Add the coconut milk, bruised lemongrass, galangal (or ginger), and torn kaffir lime leaves to the pot. Let it all simmer gently for about 10 minutes. This will fill your kitchen with amazing aromas!
4. Remove the Aromatics:
Using a slotted spoon, carefully remove the lemongrass, galangal, and lime leaves from the soup. We just wanted to infuse their flavors, not have them floating around in our bowls!
5. Add Vegetables:
Next, toss in the sliced onion, red bell pepper, broccoli florets, and sliced chilies. Let this mixture continue to simmer for another 5-7 minutes. You want the veggies to be tender and the chicken fully cooked through—nothing but goodness!
6. Season to Perfection:
Now it’s time to flavor your soup! Stir in the fish sauce, sugar (if using), and lime juice. Taste a spoonful and adjust the seasoning by adding more fish sauce or lime juice according to your preference. Make it your own!
7. Garnish and Serve:
Ladle the warm soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side so everyone can squeeze extra lime to their liking. Yum!
Enjoy your creamy, tangy, and mildly spicy Thai coconut chicken soup! It’s a hug in a bowl! đź’–
Can I Use a Different Type of Protein?
Absolutely! You can substitute chicken with tofu for a vegetarian option or shrimp for something different. Just adjust the cooking time accordingly—shrimp cooks quickly, while tofu may need a few minutes longer to warm through.
Can I Make This Soup Spicier?
If you love heat, feel free to add more Thai red chilies or even a dash of chili paste. Just remember to taste as you go to avoid making it too spicy for your liking.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, gently warm it on the stovetop or in the microwave. If the soup thickens, you can add a splash of chicken broth or water to reach your desired consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Just let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
