Thai Chicken Coconut Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more widely available and offers a similar flavor profile.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while being vegetarian-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great vegetarian option, while chicken thighs are often less expensive than breasts.

Cube the chicken thighs.

Smash the lemongrass with the back of a knife and cut into chunks.

Slice two or three large cloves of garlic.

Rough chop red Thai chilies according to heat preference.

Add kaffir lime leaves to the mixture.

Zest and juice the lime.

Slice ginger into pieces, leaving the skin on.

Add baby bok choy and cilantro for garnish.

Measure out fish sauce and brown sugar.

Start by adding chicken stock to a pot with lemongrass, ginger, shallots, kaffir lime leaves, lime zest, Thai chilies, and garlic.

Simmer the broth for about 5 minutes to infuse flavors.

Add brown sugar and fish sauce to the broth.

Add the cubed chicken thighs and bring back to a simmer.

Add fresh lime juice and sliced mushrooms to the pot.

Finish the soup by adding coconut milk and bringing back to a gentle simmer.

Taste and adjust seasoning as needed.

Ladle the broth over cooked rice noodles and garnish with bok choy, cilantro, and chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens