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Coconut Lemongrass Chicken Soup

Coconut Lemongrass Chicken Soup

One of the beautiful things about cooking is its ability to take you places. Like this Coconut Lemongrass Chicken Soup. In this case, I’ve been a little homesick. We know how comforting a bowl of warm soup on a chilly day can be, however, this recipe takes me back home to Charlotte, NC.

There was this one Thai restaurant we’d frequent. My family celebrated birthdays there. I had the college lunch special with one of my best friends there all the time. In addition, it is a spot I’d take anyone visiting town to. The thing I always ordered was the Tom Kha Gai soup. Creamy coconut broth, flavored with chilies, lemongrass, lime leaves, and these delicious straw mushrooms with velvety chicken. It is so simple and perfect. Above all, it is easy to make! 😋 Here’s my ode to that deliciously nurturing soup. Hope you like the recipe (on the blog) 🙌🏾 What’s your favorite comfort food?

If you like this recipe, you might also like my: Roasted Chicken Noodle SoupRoasted White Pumpkin Sage Soup, or Rasam (a South Indian soup). If you end up making my Coconut Lemongrass Chicken Soup, tag me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!

thai red curry paste

Coconut Lemongrass Chicken Soup

Coconut Lemongrass Chicken Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Thai
Keyword: chicken, coconut milk, soup, thai
Author: The Familiar Kitchen

Ingredients

  • Coconut Oil, 1 tbsp
  • Shallots, 5-6, thinly sliced
  • Garlic, 8-10 cloves, minced
  • Ginger, 2", thinly slice/shaved
  • Green Chili Peppers, 2-3, diced
  • Lemongrass, 2 sticks (about 4" long), crushed
  • Green Cardamom, 8-10 pods
  • Kaffir Lime Leaves, 3-4 or Lime Zest, 1 tbsp
  • Thai Red Curry Paste, 2 tbsp Aroy-D, Thai Kitchen, Thai Taste, Maesri brands
  • Chicken Stock, 3 cups Pacific Foods is Whole30 approved
  • Thick Coconut Milk, 4 cups Chaokoh or Aroy-D brands
  • Chicken Breast, 2, thinly sliced
  • White Mushrooms, 1 cup, thinly sliced Straw Mushrooms work well, too
  • Brown Sugar, 2 tbsp Use Coconut Aminos, 3 tbsp to make it Whole30 approved
  • Fish Sauce, 3-4 tbsp Red Boat brand is Whole30 approved
  • Lime Juice, juice of 1 lime
  • Salt, 2-3 tsp
  • Sweet Red Pepper, 2, thinly sliced into rounds
  • Scallions, 1/3 cup, thinly diced
  • Cilantro, 1/3 cup, stems removed

Instructions

Prep the chicken.

  • Thinly slice the chicken breast then season it with about 1-2 tsp of salt and a few cracks of pepper. Keep refrigerated until ready to use.

Make the base.

  • In a heavy bottom pot (dutch oven) on medium high heat, add the coconut oil. Once he oil is melted, reduce the heat to medium and add the shallots, garlic, ginger, green chilies, lemongrass, green cardamom, kaffir lime leaves, and red curry paste.
    *Be sure to smash the lemongrass sticks and green cardamom to release the flavors
    Saute the ingredients until the shallots soften. Be careful not to burn the ingedients. Reduce heat to medium low if needed.

Form the broth.

  • Once the shallots soften, add the chicken stock, coconut milk, chicken breast, and mushrooms.
    We are NOT trying to boil this, just keep it at a medium to medium low heat for about 15 minutes. If you boil this, the coconut milk with curdle.

Simmer and season.

  • Once the chicken is cooked all the way through, add the remaining ingredients. Let simmer for 1 minute. Garnish with more cilantro leaves and scallions. Enjoy!

Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

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