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Thai Coconut Chicken Soup with Lime and Cilantro

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soups
Cuisine Thai
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup Base
  • 1 tablespoon vegetable oil or coconut oil
  • 2 stalks lemongrass, trimmed and bruised (or 1 tbsp lemongrass paste)
  • 3 slices galangal or ginger
  • 3 cloves garlic, minced
  • 2–3 Thai bird’s eye chilies (or red chili flakes to taste)
  • 4 cups chicken broth (low sodium)
  • 1 can (13.5 oz) coconut milk
  • 1½ tablespoons fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon brown sugar or palm sugar
  • Juice of 2 limes (about 3 tablespoons)
  • Zest of 1 lime
  • Salt to taste
  • For the Chicken u0026 Vegetables
  • 1 pound boneless, skinless chicken breast or thighs, thinly sliced
  • 1 cup mushrooms (shiitake, oyster, or button), sliced
  • ½ cup red bell pepper, sliced (optional)
  • 1 small onion, thinly sliced
  • For Garnish
  • Fresh cilantro leaves, chopped
  • Lime wedges
  • Thinly sliced green onions or Thai basil (optional)
  • Extra chili slices (for spice lovers)

Instructions
 

  • Step 1: Prepare Aromatics : In a large pot, heat oil over medium heat. Add lemongrass, galangal (or ginger), garlic, and chilies. Sauté for 1–2 minutes until fragrant — this step builds the soup’s aromatic base.
  • Step 2: Add Broth and Simmer : Pour in the chicken broth and bring to a gentle simmer. Let it cook for about 10 minutes to infuse the broth with the flavors of lemongrass and ginger.
  • Step 3: Add Coconut Milk : Stir in the coconut milk, fish sauce, and brown sugar. Mix well and bring back to a gentle simmer (avoid boiling to prevent curdling).
  • Step 4: Add Chicken and Vegetables : Add the thinly sliced chicken, mushrooms, and onion. Cook for 8–10 minutes until the chicken is tender and fully cooked. Add bell pepper if using, and cook for another 2 minutes.
  • Step 5: Finish with Lime and Seasoning : Turn off the heat. Stir in lime juice and zest — taste and adjust with more fish sauce, sugar, or lime as desired. Remove lemongrass stalks and galangal slices before serving.
  • Step 6: Serve : Ladle the soup into bowls. Garnish with chopped cilantro, green onions, or Thai basil. Serve hot with steamed jasmine rice or rice noodles.