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Thai Chicken Soup with Lemongrass and Coconut Milk

This Thai-inspired chicken soup combines fragrant lemongrass, creamy coconut milk, and fresh herbs to create a comforting yet lively bowl. The soup is simmered gently to develop layers of bright, tropical flavors, with shredded chicken adding heartiness. It boasts a velvety texture with a vibrant, aromatic broth that’s perfect for cozy, flavorful meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth
  • 1 stalk lemongrass fresh, bruised or chopped
  • 1 cup coconut milk full-fat for creaminess
  • 1 cup shredded cooked chicken preferably thighs for flavor
  • 1 teaspoon fish sauce start with less, adjust to taste
  • 1 lime lime juice freshly squeezed
  • 1/4 cup cilantro chopped, for garnish
  • 1-2 red Thai chilies chilies sliced, adjust for heat
  • 2 cloves garlic minced
  • 1 inch ginger fresh, minced
  • 1 small onion diced
  • 1 tablespoon oil neutral oil for sautéing

Equipment

  • Large heavy-bottomed pot
  • Chopping board and knife
  • Measuring spoons and cups
  • Ladle
  • Fine mesh strainer (optional)

Method
 

  1. Gather all ingredients, including chopped herbs, sliced chilies, and minced aromatics, ready to add as you cook.
  2. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Once shimmering, sauté diced onion until translucent and fragrant, about 5 minutes.
  3. Add minced garlic, minced ginger, and bruised lemongrass to the pot. Cook for about 2 minutes, stirring often, until fragrant and slightly golden.
  4. Pour in the chicken broth and bring it to a gentle simmer. Skim off any foam or scum that rises to the surface, about 2 minutes.
  5. Add shredded cooked chicken and coconut milk to the broth. Stir well and let it simmer gently for 10 minutes, allowing flavors to meld and broth to thicken slightly.
  6. Season the soup with fish sauce and freshly squeezed lime juice, tasting as you go. Adjust with more fish sauce or lime for desired saltiness and brightness.
  7. Remove the lemongrass stalks if desired, then stir in sliced chilies and chopped cilantro for a fresh, spicy finish.
  8. Serve the soup hot, ladled into bowls, garnished with extra cilantro and chilies if preferred.

Notes

For a richer flavor, use thighs instead of breasts and shred the cooked chicken. Adjust spice levels by varying the amount of chilies. For a clearer broth, strain out herbs before serving.