Ingredients
- 2 boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (400ml) coconut milk
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, thinly sliced
- 1 bell pepper, sliced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 2-3 tablespoons fish sauce or soy sauce
- Juice of 1 lime
- Cilantro and green onions for garnishing
Instructions
- Prep your ingredients by chopping the chicken and slicing the vegetables.
- In a large pot, heat 1 tablespoon of oil over medium heat. Sauté minced garlic, grated ginger, and lemongrass for 1-2 minutes.
- Add chicken pieces and sauté until lightly browned, about 5-7 minutes.
- Pour in chicken broth and bring to a simmer.
- Incorporate coconut milk and let it simmer for an additional 10 minutes.
- Add the sliced vegetables and simmer until tender, about 5 minutes.
- Season with fish sauce or soy sauce and a squeeze of lime to taste.
- Serve hot, garnished with cilantro, green onions, and lime wedges.
Notes
Avoid boiling the soup after adding coconut milk to keep it creamy. Let it sit for a few minutes before serving to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai