Thai Chicken Coconut Soup and Asian Slaw

Hearty soup for a cold night. Gluten Free.

Thai Chicken Coconut Soup

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Total Time: 55 minutes
Servings: 4


  • 5” piece galangal  (Thai ginger)
  • 10 kaffir  lime leaves (or 1 TBS lime zest and ¼ cup lime juice)
  • 2 stalks  fresh lemongrass, tough outer layers removed
  • 6 cups  low-sodium chicken broth
  • 1 ½ lbs  skinless, boneless chicken thighs, cut into 1” pieces
  • 8 oz  mushrooms (shiitake, oyster, maitake, or any other Asian mushroom)
  • 1 13.5 oz can coconut milk
  • 2 TBL  fish sauce
  • 1 tsp. sugar
  • 2 stalks fresh lemongrass, tough outer layers removed, cut into large pieces
  • Chili oil
  • Cilantro leaves
  • Lime wedges


  • In a large saucepan, bring ginger, lime leaves, lemongrass (smash pieces with back of large knive) and broth to a boil. Then reduce heat and simmer until flavors meld together, about 10-15 minutes. Strain broth into a large bowl, discard solids. Wipe out saucepan, and pour broth back into it.
  • Add chicken to the broth, and bring to a boil. Reduce heat, add mushrooms and simmer. Stir occasionally, skimming any fat off the top, until chicken is cooked through, about 20-25 minutes. Mix in coconut milk, fish sauce and sugar, and simmer for another 5 minutes.
  • Pour soup into bowls and serve with chili oil, cilantro and lime wedges.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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