Thai Coconut Chicken Soup

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 boneless, skinless chicken breast, thinly sliced 1 boneless, skinless chicken breast, thinly sliced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1-inch piece galangal, sliced 1-inch piece galangal, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 red chili, sliced 1 red chili, sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 20g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the minced garlic, sliced onion, and red chili. Sauté until fragrant.
3. 3.
   Add the chicken broth, coconut milk, lemongrass, kaffir lime leaves, and galangal to the pot. Bring to a simmer.
4. 4.
   Add the sliced chicken breast and cook until it is cooked through and tender.
5. 5.
   Stir in the fish sauce and lime juice. Season with salt to taste.
6. 6.
   Remove the lemongrass, kaffir lime leaves, and galangal from the soup.
7. 7.
   Serve the Thai Coconut Chicken Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the soup to enhance their aroma.
• Galangal — If you can't find fresh galangal, you can substitute it with ginger, although the flavor will be slightly different.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder flavor.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra burst of flavor, add a tablespoon of Thai red curry paste to the soup.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the soup and simmer until thickened.
• Customize the soup by adding your favorite vegetables such as mushrooms, bell peppers, or baby corn.
• To make it spicier, add a few drops of Thai chili sauce or Sriracha.
• Serve the soup with a side of steamed jasmine rice for a more substantial meal.

Serving advice

Serve the Thai Coconut Chicken Soup hot in individual bowls. Garnish each bowl with fresh cilantro leaves for a pop of color and added freshness. Accompany the soup with a wedge of lime on the side for squeezing over the soup just before eating.

Presentation advice

Present the Thai Coconut Chicken Soup in beautiful ceramic bowls to showcase its vibrant colors. Place a sprig of fresh cilantro on top of each bowl for an elegant touch. Serve the soup with a side of steamed jasmine rice or warm crusty bread.