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Creamy Coconut Chicken Soup Recipe

Name: Charm Thais Creamy Coconut Chicken Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups coconut milk (full fat); 2 cups chicken stock (low sodium); 2 units lemongrass stalks; 4 units kaffir lime leaves; 1 inch galangal (fresh, sliced); 2 units shallots (peeled); 2 units garlic cloves; 1 tbs vegetable oil; 12 oz boneless skinless chicken thighs; 6 oz oyster mushrooms (torn into bite-size pieces); 2 tsp fish sauce; 1 tsp white sugar; 2 tbs fresh lime juice; 2 units Thai bird's eye chilies (sliced) or red chili (to taste); 0.5 tsp sea salt; 0.25 tsp ground white pepper; 0.5 cups Thai parsley (rau ram) or cilantro (chopped); 1 units thinly sliced red chili; 4 units extra Thai parsley (small sprigs)

Inspired by Charm Thai

Time30m

Serves4

Coconut chicken soup | Thai Herbs | oyster mushroom | fish sauce | Thai Parsley

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Ingredients

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Soup Base

3 cups coconut milk (full fat)

2 cups chicken stock (low sodium)

2 units lemongrass stalks

4 units kaffir lime leaves

1 inch galangal (fresh, sliced)

2 units shallots (peeled)

2 units Garlic cloves

1 tbs Tuscany sunflower oil

Protein & Mushrooms

12 oz boneless skinless chicken thighs

6 oz oyster mushrooms (torn into bite-size pieces)

Seasoning & Finishing

2 tsp Fish sauce

1 tsp white sugar

2 tbs Fresh lime juice

2 units Thai bird's eye chilies (sliced) or red chili (to taste)

1/2 tsp sea salt

1/4 tsp ground white pepper

1/2 cups Thai parsley (rau ram) or cilantro (chopped)

Garnish

1 units thinly sliced red chili

4 units extra Thai parsley (small sprigs)

Method

Soup Base

Prepare aromatics

Bruise the lemongrass stalks with the back of a knife and cut into 3–4 pieces. Thinly slice the galangal. Roughly crush the shallots and garlic. This releases their flavor for the soup.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the bruised lemongrass, sliced galangal, crushed shallots, and garlic. Sauté for 1–2 minutes until fragrant but not browned.

Pour in the coconut milk and chicken stock. Add the kaffir lime leaves (stack and tear them once to release aroma). Bring the mixture to a gentle simmer over medium-low heat. Simmer uncovered for 10 minutes to infuse the broth with the Thai herbs.

Protein & Mushrooms

While the broth simmers, slice the chicken thighs into thin bite-size strips or small cubes for quick cooking.

After the broth has simmered 10 minutes, add the sliced chicken pieces to the pot. Return to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F / 74°C) and opaque.

Add the torn oyster mushrooms in the last 3 minutes of cooking. Oyster mushrooms will soften quickly and absorb the coconut broth flavor.

Seasoning & Finishing

Remove the pot from heat. Fish out and discard large pieces of lemongrass if you prefer (they are fibrous). Keep kaffir leaves if finely torn, otherwise discard.

Stir in the fish sauce, white sugar, fresh lime juice, and sliced chilies. Taste and adjust seasoning: add up to 1 more teaspoon fish sauce for saltiness, or more lime juice for brightness. Season with 1/2 teaspoon sea salt and 1/4 teaspoon ground white pepper, adjusting to taste.

Fold in the chopped Thai parsley (rau ram) or cilantro. The residual heat will wilt the herbs and release a fresh finish.

Garnish

Ladle soup into warm bowls. Garnish each bowl with thinly sliced red chili and a small sprig of Thai parsley. Serve immediately.