FBD

Thai Chicken Coconut Soup

A fragrant Thai-style coconut milk soup with chicken, tofu, mushrooms, lemongrass, galangal, serrano chiles, and loads of fresh lime juice.

ThaiChickenIntermediate35 minBy Northstar

Ingredients

Servings
4
  • 56 fl oz unsweetened coconut milk (3-4 cans)
  • 3 tbsp scallions, chopped
  • 2 tsp lemongrass, chopped (or fresh stalk in tea ball)
  • 0 to taste fresh or dried cilantro
  • 0.5 lb firm tofu, cut into small cubes
  • 2 chicken breasts chicken breast, cut into bite-sized pieces
  • 1 cup mushrooms, sliced
  • 1 whole carrot, grated
  • 4 whole limes, juiced (or more to taste)
  • 2 whole serrano or other fresh hot chiles
  • 1 tsp galangal powder

Instructions

  1. 1

    Heat the coconut milk in a large pot over medium heat.

  2. 2

    If using fresh lemongrass, place it in a tea ball and add to the pot so you can retrieve it later.

  3. 3

    Add all remaining ingredients: tofu, chicken, mushrooms, grated carrot, lime juice, chiles, galangal powder, scallions, and cilantro.

  4. 4

    Cook until the chicken is cooked through, about 30 minutes.

  5. 5

    Taste and adjust: add more lime juice and/or hot peppers to reach desired flavor. Start mild and build up heat.

  6. 6

    Remove lemongrass ball before serving.

Tags

soupchickenasianthaispicycoconutsoup-recipes-1