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This soup is sooo simple to make but incredibly tasty. I really hope you try it out!


Thai Chicken Coconut Soup

Source: Lo Huynh (4 servings)

4 cups chicken stock
1 each chicken breast, cut into bite-size pieces
15 ounces canned straw mushrooms, rinsed and drained
1 stalk fresh lemongrass, smashed
1 each bird’s eye chili
1 (2-inch) piece fresh galangal, sliced thinly crosswise
3 each fresh kaffir lime leaves, hand torn
1 cup unsweetened coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
3 each limes, juiced
3 tablespoons fresh cilantro, rough chopped

1. In a stockpot, put the chicken stock, lemongrass, kaffir limes leaves, bird’s eye chili, and galangal and bring to a boil. Lower the heat to medium-low and gently simmer for 10 minutes to let the spices infuse the broth.
2. Add the chicken, coconut milk, fish sauce, brown sugar, straw mushrooms, and lime juice and simmer over medium heat for about five minutes or until the chicken is fully cooked.
3. Re-season with more fish sauce and lime juice if necessary.
4. Garnish with the chopped cilantro.