🌿 Lemongrass Coconut Chicken Soup 🥥🍲
A comforting, aromatic Thai-inspired soup bursting with citrusy lemongrass, creamy coconut milk, and tender chicken.
🧄 Ingredients:
🍗 For the Soup:
1 tbsp coconut oil or neutral cooking oil
2 stalks lemongrass (trimmed, smashed, and cut into 3-inch pieces)
1 small onion, thinly sliced
3 garlic cloves, minced
1-inch piece fresh ginger, sliced
2–3 Thai bird’s eye chilies (optional, for heat)
500g (1 lb) boneless, skinless chicken thighs or breasts, thinly sliced
4 cups chicken broth
1 can (400ml) coconut milk (full-fat for creaminess)
200g (7 oz) mushrooms (shiitake, oyster, or button), sliced
2 tbsp fish sauce (or soy sauce for a milder version)
1 tbsp lime juice (or more to taste)
1 tsp brown sugar (optional, to balance flavor)
Salt to taste
🌿 For Garnish:
Fresh cilantro or Thai basil, chopped
Lime wedges
Sliced red chili or chili oil (optional)
👨🍳 Instructions:
1. Sauté Aromatics:
Heat coconut oil in a large pot over medium heat. Add lemongrass, onion, garlic, ginger, and chilies. Sauté for 3–4 minutes until fragrant.
2. Add Chicken & Broth:
Stir in the chicken slices and cook for 2–3 minutes. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, letting the flavors infuse.
3. Add Coconut & Mushrooms:
Add the coconut milk and mushrooms. Simmer for another 10 minutes until the chicken is cooked through and mushrooms are tender.
4. Season the Soup:
Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning with more lime, fish sauce, or salt as needed.
5. Serve:
Remove lemongrass pieces and ginger slices before serving. Ladle soup into bowls and garnish with fresh herbs, lime wedges, and chili if desired.
⏱️ Ready In:
30–35 minutes
🍚 Optional Side:
Serve with steamed jasmine rice or rice noodles for a heartier meal.