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

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

zonker77 December 14, 2010

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.

Baby Kato December 04, 2009

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.

nsomniak6 February 20, 2009

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