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a bowl of pale coconut chicken broth with thin chicken slices, quartered mushrooms and a few cooked red chili slices
Melissa Hart

Thai Coconut Chicken Soup

Bruised lemongrass needs a short steep in the broth, then it comes out before the chicken goes in. Its tough stalks aren't something to chew through at the table. Coconut milk gives the soup body without flour, and the lime juice goes in after cooking so it stays bright. Keep the heat gentle once the chicken and mushrooms are simmering. The broth should taste savory and sharp as well as rich, with fish sauce doing the salty work.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lemongrass stalks lower 4 inches bruised and halved lengthwise
  • 6 thin slices fresh ginger
  • 4 cups low-sodium chicken broth
  • 1 can full-fat coconut milk 13.5 oz
  • 1 lb boneless skinless chicken breast thinly sliced across the grain
  • 8 oz button mushrooms quartered
  • 1 small red chili seeded and thinly sliced
  • 2 tbsp fish sauce
  • 1 tsp granulated sugar
  • 3 tbsp fresh lime juice

Method
 

  1. Put lemongrass, ginger and broth in a large pot. Bring to a gentle simmer and cook for 10 minutes, then remove the lemongrass and ginger with a slotted spoon.
  2. Stir in coconut milk and return to a gentle simmer. Add chicken, mushrooms and sliced chili.
  3. Cook for 7 to 10 minutes, stirring gently, until the chicken is opaque and reaches 165°F and the mushrooms are tender.
  4. Stir in fish sauce and sugar and heat for 1 minute to dissolve the sugar.
  5. Remove from the heat and stir in lime juice. Divide the chicken, mushrooms and coconut broth among bowls.