Thai Coconut Chicken Soup
A fragrant Thai-style coconut chicken soup with tender chicken thighs, mushrooms, galangal, and lemongrass in a silky coconut broth — perfectly balanced between creamy, citrusy, and lightly spicy. Freezes beautifully in airtight containers and reheats into a warming, low-carb high-protein meal prep. Chicken breast works too, but boneless chicken thighs stay far more tender in the broth — look for boneless, skinless thighs at the butcher.
Nutrition per 100g
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Ingredients
- 1000 g chicken thighs
- 1200 g chicken broth
- 800 g coconut milk
- 300 g mushrooms
- 250 g onion
- 30 g galangal
- 30 g lemongrass
- 30 g ginger
- 20 g garlic
- 30 g cilantro
- 20 g red chilies
- 40 g lemon juice
- 20 g soy sauce
- 10 g brown sugar
- 5 g kaffir lime leaves
- 10 g salt
Mise en Place
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Cut the chicken thighs into bite-sized pieces
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Slice the onion thinly
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Slice the mushrooms
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Bruise the lemongrass stalks with the back of a knife and trim to the lower white part
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Peel and slice the galangal into thin coins
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Peel and grate the ginger
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Mince the garlic
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Remove the seeds from the red chilies and thinly slice
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Roughly chop the cilantro, separating stems and leaves
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You will need a pot large enough for the food.
Instructions
Pour the chicken broth into a large pot and bring to a gentle simmer over medium heat.
Add the bruised lemongrass, galangal coins, kaffir lime leaves, sliced onion, grated ginger, and garlic. Simmer gently for 10 minutes to infuse the broth with aroma.
Add the chicken thigh pieces and simmer for another 10 minutes until the chicken is cooked through.
Pour in the coconut milk and add the sliced mushrooms. Reduce the heat to low, since vigorous boiling can cause the coconut milk to split.
Stir in the soy sauce, brown sugar, salt, and half of the sliced red chilies. Simmer gently for 10 minutes until the mushrooms are tender and the flavors have melded.
Stir in the lemon juice and the chopped cilantro stems. Taste and adjust with more salt or lemon juice if needed.
Garnish each bowl with the cilantro leaves and the remaining red chilies before serving.
Freezing Instructions
Let the soup cool completely. Remove the lemongrass stalks, galangal coins, and kaffir lime leaves before freezing. Divide into portion-sized airtight containers, leaving some headspace for expansion.
Thawing Instructions
Thaw overnight in the refrigerator. Reheat gently in a pot over low heat, stirring occasionally — do not boil, to prevent the coconut milk from splitting. Alternatively, microwave 4 minutes at 600 Watt.