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Creamy Thai Coconut Chicken Soup Recipe Easy Homemade with Lemongrass and Lime

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A comforting and bright Thai-inspired soup featuring tender chicken simmered in a creamy coconut milk broth infused with lemongrass, galangal, and fresh lime juice. Easy to make in under 40 minutes with simple ingredients.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) chicken broth, low sodium if possible
  • 2 stalks lemongrass, tough outer layers removed and smashed
  • 1-inch piece galangal or ginger, sliced thinly
  • 3 cloves garlic, minced
  • 2 small shallots, thinly sliced
  • 1–2 Thai Bird’s Eye chilies, sliced (optional)
  • Juice of 2 fresh limes
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon brown sugar
  • 1 cup sliced mushrooms (optional, shiitake or button)
  • A handful fresh cilantro, chopped (for garnish)
  • 2 stalks green onions, sliced (for garnish and crunch)

Instructions

  1. Peel tough outer layers off lemongrass stalks, then smash lightly with the back of a knife. Slice galangal (or ginger), mince garlic, and thinly slice shallots and chilies. Prep takes about 5-7 minutes.
  2. In a large pot, heat 1 tablespoon oil over medium heat. Add shallots, garlic, and chilies and sauté until fragrant and translucent, about 2-3 minutes. Avoid browning.
  3. Stir in smashed lemongrass and sliced galangal. Cook for another minute to release flavors.
  4. Add chicken broth and coconut milk to the pot. Stir gently and bring to a gentle simmer over medium-low heat.
  5. Add bite-sized chicken pieces and mushrooms (if using) to the simmering broth. Cook gently for 15-20 minutes until chicken is cooked through and tender, stirring occasionally.
  6. Add fish sauce and brown sugar. Stir well and taste broth; adjust seasoning as needed.
  7. Just before serving, stir in fresh lime juice gradually, tasting to maintain balance.
  8. Ladle soup into bowls and garnish with chopped cilantro and sliced green onions. Serve hot with steamed jasmine rice or crusty bread if desired.

Notes

Do not rush the simmer to prevent coconut milk from separating. Use fresh lime juice for best flavor. Adjust chili heat to taste. Remove lemongrass stalks before serving for smoother broth. For extra creaminess, add more coconut milk at the end. Store leftovers in the refrigerator for up to 3 days and reheat gently to avoid curdling.

Nutrition

Keywords: Thai coconut chicken soup, creamy Thai soup, lemongrass soup, coconut milk soup, easy Thai recipe, chicken soup, homemade Thai soup

Find it online: https://breezybake.com/creamy-thai-coconut-chicken-soup-recipe-easy-homemade-with-lemongrass-and-lime/