Ingredients for Thai Style Chicken Soup
- 1 tablespoon vegetable oil
- 2 stalks lemongrass
- 1/2 cup finely chopped shallots
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fish sauce
- 4 cups low sodium chicken broth
- 2 (13.5 ounce) cans coconut milk
- 2 tablespoons sugar
- 8 ounces sliced white mushrooms
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons fresh lime juice
- 1 tablespoon Thai red curry paste
- fresh cilantro leaves, for garnish
- 1 to 2 serrano chilies, thinly sliced (optional)
- 2 scallions, thinly sliced
- 1 lime, cut into wedges
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Style Chicken Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Style Chicken Soup
- Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat until shimmering.
- Add 2 stalks lemongrass (lightly bruised), 1/2 cup finely chopped shallots, 1/4 cup chopped cilantro, and 1 tablespoon fish sauce. Cook, stirring frequently, until softened, about 3-5 minutes.
- Stir in 4 cups chicken broth and 1 (13.5 ounce) can coconut milk.
- Bring to a simmer over high heat. Then, reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
- Strain the soup through a fine-mesh sieve into a clean saucepan, discarding the solids.
- Return the strained broth to the saucepan and place over medium-high heat.
- Stir in the remaining 1 (13.5 ounce) can of coconut milk and 2 tablespoons of sugar. Bring to a simmer.
- Reduce heat to medium, add 8 ounces sliced mushrooms, and cook until tender, about 2-3 minutes.
- Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. Cook, stirring constantly, until chicken is no longer pink (about 1-3 minutes).
- Remove soup from heat.
- In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon Thai red curry paste, and 2 tablespoons fish sauce.
- Pour the mixture into the soup and stir to combine.
- Ladle the soup into bowls. Garnish with fresh cilantro, sliced red chilies (optional), and chopped scallions.
- Serve immediately with lime wedges for an extra squeeze of citrus.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
73g
Fat
167g
Carbs
10g
