Thai Coconut Chicken Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat vegetable oil over medium heat. Add minced garlic, lemongrass, and ginger. Cook until fragrant.
• STEP 2.Add chicken broth, coconut milk, fish sauce, and sugar to the pot. Bring to a simmer.
• STEP 3.Add chicken breast and mushrooms to the pot. Cook until the chicken is cooked through.
• STEP 4.Stir in lime juice, Thai chili peppers, and cilantro. Taste and adjust the seasoning if needed.
• STEP 5.Remove the lemongrass stalks and Thai chili peppers before serving.
• STEP 6.Serve the Thai coconut chicken soup hot with steamed rice or crusty bread.

Cooking Tips

• If you can't find lemongrass, you can substitute it with grated lemon zest for a similar flavor.
• For a spicier soup, you can add more Thai chili peppers or a teaspoon of red curry paste.
• Garnish the soup with additional cilantro and a squeeze of lime juice for extra freshness.

Storage and Serving

• Leftover Thai coconut chicken soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the soup in a saucepan over medium heat and cook until warmed through.
• Serve the reheated soup with steamed rice or crusty bread for a complete meal.