Thai Chicken and Coconut Soup

With distinctive Thai flavor – a balance of spicy, salty, sweet, and sour, this Coconut Soup with Chicken is comfort in a bowl. Its rich and dynamic flavor comes from quintessential Thai ingredients: coconut cream, lemongrass, fresh galangal, lime juice, fish sauce, chili oil, and cilantro. It is easy to prepare at home if you have the right ingredients on hand. If you can't find kaffir lime leaves or galangal at your market, grated lime zest and fresh ginger work well as substitute.

Easy
SERVING: 2 People
TIME: 50 min
INGREDIENTS:
  • 1 cup Coconut cream
  • 3 cup Chicken stock
  • 1 pc Chicken breast
  • 1.5 Tbsp Thin Sliced Galangal
  • 2 Tbsp Lemongrass, sliced
  • 5-10 pc Bird's Eye chili, pound
  • 2 pc Coriander root
  • 3 pc Shallot
  • 2 pc Kaffir lime leaves
  • 6 pc Straw mushroom
  • 1.5 Tbsp Fish sauce
  • 0.25 cup Lime juice
  • 1 Tbsp Tamarind juice
  • 0.25 cup Cilantro
  • 2 tsp Chili oil
DIRECTIONS:
Step 1
Step 1
Step 1
Add chicken stock and coconut cream in a cooking pot and mix well. Cook over high heat.
Step 2
Step 2
Step 2
Prepare galangal, lemongrass, coriander root, and kaffir lime leaves. Add them in the pot when the stock starts boiling. Keep the stock at a small bubbling boil, then add mushroom, shallot, and chili.
Step 3
Step 3
Step 3
Cut the chicken breast into small cubes. Add a little bit of fish sauce into the stock, then add the diced chicken. Bring to a boil and lower the heat to medium, continue cooking for 2 minutes.
Step 4
Step 4
Step 4
Season with tamarind juice, add chopped coriander and remove from heat. Squeeze in lime juice, and stir well.
Step 5
Step 5
Step 5
Transfer to a serving bowl and garnish with chili oil and coriander leaves.
Final Notes
Final Notes
You can load with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. Try adding tofu and other vegetables, fish, or chicken. So many possibilities! This Tom Kha soup lasts 3-4 days in the fridge in an airtight container.