Description
A rich and aromatic Thai-inspired soup featuring tender chicken, creamy coconut milk, and zesty lemongrass. A bold balance of salty, sour, and spicy flavors.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, bruised and cut into pieces
- 1 tbsp fresh ginger, minced
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1–2 red chilies, sliced
- Fresh cilantro for garnish
- 1 tbsp cooking oil
Instructions
- Heat oil in a large pot over medium heat and sauté minced ginger and lemongrass for 2 minutes.
- Add cubed chicken to the pot and sear until the outside is no longer pink.
- Pour in chicken broth and fish sauce, stirring to deglaze the bottom of the pot.
- Simmer on low heat for 10 minutes until the chicken is cooked through.
- Stir in the coconut milk and keep the heat low to avoid curdling.
- Add sliced red chilies and simmer for another 5 minutes.
- Remove from heat and stir in fresh lime juice. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai