Thai-Style Chicken Soup

Total Time
Prep 20 mins
Cook 20 mins

Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn.

Ingredients Nutrition


  1. Heat oil in large saucepan over medium heat until just shimmering.
  2. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
  3. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
  4. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
  5. Pour broth through fine-mesh strainer and discard solids in strainer.
  6. Rinse saucepan and return broth mixture to pan.
  7. Return pan to medium-high heat.
  8. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
  9. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
  10. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
  11. Remove soup from heat.
  12. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
  13. Ladle soup into bowls and garnish with cilantro, chilis, and scallions.
  14. Serve immediately with lime wedges.
Most Helpful

5 5

Absolutely outstanding, and simple to make. As good as anything I've had in a Thai restaurant! This will go into my regular rotation

5 5

Awesome recipe Jenylyn. Simply delicious. We loved the complex flavors in this soup. I did make a few changes because we had our heart set on this and we didn't want to wait. So glad that we didn't. I made the soup as directed but with these changes boneless, skinless chicken thighs, canned mushrooms, lime leaves & juice, Gourmet lemongrass paste & cilantro paste and 3 tbsps red curry paste (personal preference). Thank you so much for sharing this treat, that I will make often. We will be finishing the leftover soup tomorrow with jumbo shrimp. Yum, can't wait.

5 5

I was also going to post this from CI because I thought it was fabulous. I added bean thread noodles at the end and it was amazing. The only thing i don't do is strain the veggies, I find it unnecessary. You can also use pork or shrimp with this recipe (I am going to try cod tonight!) I am going to cook some rice to thrown in there too.