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–+ servings

The Best Thai Coconut Soup

A rich and flavorful Thai coconut soup with chicken, mushrooms, and aromatic herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon vegetable oil for sautéing
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 stalk lemongrass bruised and cut into pieces
  • 4 cups chicken broth low sodium
  • 1 can coconut milk full fat
  • 2 tablespoons fish sauce adjust to taste
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon sugar to balance flavors
Protein and Vegetables
  • 1 pound chicken breast thinly sliced
  • 8 ounces mushrooms sliced
  • 1 cup baby spinach fresh
  • 2 whole Thai bird's eye chilies sliced (adjust for spice)
Garnish
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges for serving
  • 1 tablespoon Thai basil optional, for garnish

Method
 

Prepare the Soup Base
  1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, grated ginger, and bruised lemongrass. Cook for another 2 minutes until fragrant.
  3. Pour in the chicken broth and bring to a simmer.
Add Chicken and Vegetables
  1. Add the sliced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
  2. Stir in the sliced mushrooms and cook for an additional 5 minutes.
  3. Add the coconut milk, fish sauce, lime juice, and sugar. Stir well and let simmer for another 10 minutes.
Finish and Serve
  1. Add the baby spinach and sliced chilies to the soup. Cook for 2 minutes until the spinach is wilted.
  2. Remove the lemongrass pieces before serving.
  3. Ladle the soup into bowls and garnish with chopped cilantro and lime wedges. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 15gFiber: 2gSugar: 3g

Notes

Adjust the spice level by adding more or fewer chilies. This soup can be made vegetarian by substituting chicken with tofu and using vegetable broth.

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