Thai Coconut Chicken Soup

Ingredients

• 800 g Boneless, skinless chicken thighs (cut into pieces or cubes)
• 200 g Oyster mushrooms (roughly torn)
• 3 feuilles Kaffir lime leaves (torn to release aroma)
• 2 tiges Lemongrass (white part crushed, cut into 4 sections)
• 30 g Galangal (peeled, sliced into thin rounds)
• 1 piment Fresh red chili (sliced into rounds (adjust to taste))
• 2 tiges Scallion (green shallot) (sliced into rounds for garnish)
• 1 poignée Fresh cilantro (roughly chopped, for garnish)
• 400 ml Coconut milk (full fat for extra creaminess)
• 1 l Chicken broth (homemade or from cube)
• 2 c. à soupe Fish sauce (nuoc mam) (adjust salt and umami flavor)
• 1 c. à café Sugar (white sugar or palm sugar)
• ½ citron vert Lime juice (squeezed just before serving)

Instructions

1. Prepare the aromatics

   Lightly crush the lemongrass stalks with the back of a knife, cut into 4 sections. Slice the galangal into thin rounds. Tear the kaffir lime leaves. Slice the chili into rounds (without cutting it in half). Roughly chop the cilantro and slice the scallion into rounds.

   Time: PT5M

2. Prepare the chicken

   Remove the skin and excess fat from the chicken thighs, debone if needed, then cut the meat into bite‑size pieces.

   Time: PT5M

3. Prepare the mushrooms

   Tear the oyster mushrooms into medium‑sized pieces.

   Time: PT2M

4. Cook the chicken in the broth

   Pour the chicken broth into the pot, add the chicken pieces, bring to a boil over medium heat and skim off the foam that forms.

   Time: PT5M

   Temperature: feu moyen

5. Add aromatics and coconut milk, simmer

   Stir in the kaffir lime leaves, lemongrass, galangal, oyster mushrooms and coconut milk. Bring to a boil again, then reduce heat to low and let gently simmer for 10 minutes.

   Time: PT12M

   Temperature: feu doux

6. Season and add the chili

   Two minutes before the end of cooking, add the sliced chili, sugar and fish sauce. Mix well.

   Time: PT2M

7. Finish and serve

   Add the juice of half a lime, adjust seasoning if needed, then serve the soup in bowls. Garnish with scallion and chopped cilantro.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thighs: chicken breast
• Instead of Oyster mushrooms: shiitake, button mushrooms
• Instead of Kaffir lime leaves: lime zest
• Instead of Lemongrass: dried lemongrass
• Instead of Galangal: ginger
• Instead of Fresh red chili: Thai chili
• Instead of Scallion (green shallot): green onion
• Instead of Fresh cilantro: parsley
• Instead of Coconut milk: light coconut milk
• Instead of Chicken broth: vegetable broth
• Instead of Fish sauce (nuoc mam): tamari + lemon juice
• Instead of Sugar: honey
• Instead of Lime juice: lemon juice

Equipment Needed

• 2 L pot
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle
• Grater (optional) (optional)

Critical Steps — Do Not Skip

• Bring the broth to a boil and skim the foam.
• Reduce the heat and let the soup gently simmer with the coconut milk.
• Add the chili, sugar and fish sauce at the right moment.

Chef Tips from the Video

• Use full‑fat coconut milk for a richer texture.
• Add a splash of lime juice just before serving to enhance the aromas.
• Serve with steamed jasmine rice or rice noodles for a complete meal.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container, 3 to 4 days.

Freezer: Can be frozen up to 2 months; let cool completely before placing in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the aromatics (lemongrass, galangal, kaffir lime leaves) the day before and keep them refrigerated in a small container of water.
• Chicken broth can be made ahead and reheated when cooking.
• The soup reheats well in the microwave or on the stove; add a splash of fresh coconut milk before serving.