Description
A warm, comforting, and fragrant coconut chicken soup inspired by a street kitchen in Chiang Mai. Perfect for cold nights, rainy days, or when you’re craving cozy flavors.
Ingredients
- 1 tablespoon neutral oil (like sunflower or avocado)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1–2 Thai chilies (optional)
- 2 chicken breasts, thinly sliced
- 4 cups chicken broth (low-sodium)
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon fish sauce or soy sauce
- Juice of 1 lime (plus wedges for serving)
- 1 teaspoon sugar
- 1 cup sliced mushrooms (shiitake or white button)
- 1 cup shredded carrots or thin bell pepper strips
- 1 stalk lemongrass, halved and bruised (optional)
- Fresh cilantro or Thai basil for garnish
- Optional: rice noodles or steamed jasmine rice
Instructions
- Heat oil in a large soup pot over medium heat. Add chopped onions and cook for 2–3 minutes until translucent.
- Stir in garlic, ginger, and Thai chilies. Cook for 1 minute until fragrant.
- Add sliced chicken breasts and sauté until just starting to color.
- Pour in chicken broth and add lemongrass. Simmer for 10–12 minutes until chicken is cooked through.
- Lower heat to medium-low. Add coconut milk, mushrooms, carrots, fish sauce, lime juice, and sugar. Simmer gently for another 10 minutes (do not boil).
- Remove lemongrass. Taste and adjust seasoning as needed (lime, fish sauce, or sugar).
- Ladle soup into bowls. Top with fresh herbs and a squeeze of lime. Serve hot with crusty bread or rice.
Notes
Use full-fat coconut milk for best texture. Add noodles or rice for a heartier meal. Soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired