Chicken Coconut Soup
A creamy, comforting Chicken Coconut Soup made without heavy cream, perfect for busy families seeking flavorful, high-protein meals that align with health goals.
Ingredients
Main Ingredients
- 2 cups chicken broth Adds depth and enhances the savory notes.
- 2 cups coconut milk Provides creamy texture and rich flavor.
- 1 lb chicken breast High-protein ingredient for a filling meal.
- 1 tbsp galangal or ginger Brings warmth and earthiness.
- 1 stalk lemongrass Imparts a bright flavor.
- 2 leaves kaffir lime leaves Adds a unique citrus scent.
- 1 cup mushrooms Offers umami flavor and texture contrast.
- 2 pcs Thai chilies Adjust quantity for desired heat.
- 1 tbsp fish sauce Provides saltiness and depth.
- 2 tbsp lime juice Adds brightness and acidity.
- 1/4 cup fresh cilantro For garnish and freshness.
- to taste chili paste or red chili oil Optional for added spice.
Instructions
Preparation
- Gather all ingredients and set them on your countertop.
- Slice chicken breast into thin strips for quick cooking.
- Prepare the lemongrass and galangal; smash the lemongrass and slice the galangal into thin pieces.
- Wash and slice the mushrooms, and tear the kaffir lime leaves.
- Keep your Thai chilies ready; smash them gently.
Cooking
- In a large pot, combine chicken broth and coconut milk. Heat over medium until just simmering.
- Add the smashed galangal, lemongrass, and torn kaffir lime leaves. Infuse flavors for about 5 minutes.
- Stir in the sliced chicken breast and let it cook for about 10 minutes.
- Add the sliced mushrooms and smashed Thai chilies. Cook for another 5 minutes.
- Mix in the fish sauce and lime juice right before serving.
Serving
- Taste the soup and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
- Optionally offer chili paste or red chili oil on the side.
Notes
Great for meal prep; stores well. For deeper flavors, sauté the chicken briefly before adding liquids. Adjust chili quantity for heat tolerance. Can be made vegetarian with tofu or chickpeas.