Print

Creamy Coconut Lemongrass Chicken Soup Recipe Easy Thai Basil Flavor

creamy coconut lemongrass chicken soup - featured image
Print Recipe

A comforting and flavorful Thai-inspired soup featuring tender chicken, creamy coconut milk, fresh lemongrass, and aromatic Thai basil. Quick and easy to prepare, perfect for cozy nights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 stalks fresh lemongrass, bruised and sliced
  • 3 cups (24 fl oz / 720 ml) low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1-inch piece fresh galangal or ginger, thinly sliced
  • 2 medium shallots, thinly sliced
  • 1–2 Thai bird’s eye chilies, sliced (optional)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • Juice of 1 fresh lime
  • 1 cup fresh Thai basil leaves, roughly chopped
  • A handful fresh cilantro, chopped (optional)
  • 1 teaspoon palm sugar or brown sugar
  • Optional vegetables: sliced mushrooms, cherry tomatoes, or baby corn

Instructions

  1. Prepare the aromatics: rinse and bruise lemongrass stalks, slice into 2-inch pieces. Peel and thinly slice galangal or ginger. Mince garlic and thinly slice shallots. Slice Thai bird’s eye chili if using.
  2. Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken pieces, season lightly with salt, and sauté until edges start to brown but chicken is not fully cooked, about 5-7 minutes.
  3. Push chicken to one side of the pot. Add shallots, garlic, galangal, lemongrass, and chili to the cleared side. Stir frequently until fragrant and slightly softened, about 3-5 minutes.
  4. Pour in chicken broth and bring to a gentle simmer. Cook uncovered for about 15 minutes to infuse flavors.
  5. Lower heat and stir in coconut milk, fish sauce, and sugar. Taste and adjust seasoning as needed. Avoid boiling after adding coconut milk.
  6. Remove pot from heat. Stir in fresh lime juice, Thai basil leaves, and optional cilantro. Let herbs wilt slightly.
  7. Serve warm, garnished with extra Thai basil or lime wedges if desired.

Notes

Do not boil the soup after adding coconut milk to prevent curdling. Use fresh lemongrass and Thai basil for best flavor. Adjust seasoning slowly with fish sauce, lime juice, and sugar. Leftovers taste better the next day; add fresh herbs when reheating. For vegetarian version, substitute chicken with tofu or mushrooms and use vegetable broth and soy sauce.

Nutrition

Keywords: coconut soup, lemongrass soup, Thai chicken soup, creamy coconut soup, Thai basil soup, easy Thai recipe, coconut chicken soup

Find it online: https://tempotaste.com/creamy-coconut-lemongrass-chicken-soup-recipe-easy-thai-basil-flavor/