Weeknight Thai Coconut Chicken Soup

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Yield 4

Prep Time 10

Cook Time 30

Total Time 40

4 Cup Chicken Stock
2-3 Tbsp Fish Sauce
1-2 Stalks Lemongrass, bottom half only, tough outer layers removed, scored in half lengthwise (keep whole)
12 Slices Galangal
6-8 Fresh or Dried Makrut Lime Leaves (or zest of 1 lime)
1-2 Thai Chilies, cut in half
2 Tbsp Coconut Sugar
12 Ounces Mushrooms, torn into pieces
1 Medium Sweet Onion, cut into 1 inch dice
1 lb Rotisserie Chicken, shredded
14 Ounces Coconut Milk
3 Tbsp Lime Juice
1/2 Cup Cilantro, roughly chopped

1. Infuse the Broth: In a large pot or Dutch oven, bring chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, Thai chilies, 2 tablespoons fish sauce, and coconut sugar. Simmer for 5 minutes to infuse flavors.
2. Cook Vegetables: Add onion and mushrooms. Simmer for 15–20 minutes until softened and fragrant.
3. Add Chicken & Coconut Milk: Stir in shredded rotisserie chicken and coconut milk. Simmer 5 minutes to heat through.
4. Finish Soup: Turn off heat. Stir in remaining fish sauce, lime juice, and fresh cilantro (or green onions). Taste and adjust seasoning with salt if needed.
5. Remove Infusions: Remove lemongrass, galangal, and Thai chilies before serving. These are for flavor infusion only and are not meant to be eaten.
6. Serve: Ladle into bowls and enjoy on its own or with steamed jasmine rice. Garnish with optional sambal, chili crunch, lime wedges, or green onions.

Chicken Stock: Forms the savory base of the soup; use low-sodium for more control over salt.
Fish Sauce: Adds umami depth; divide into soup base and final flavoring
Lemongrass & Galangal: Impart authentic Thai flavor. Keep stalks whole for easy removal after simmering. There’s no real substitute these – worth a trip to an Asian grocery store
Makrut Lime Leaves: Add bright citrus aroma; can substitute with lime zest if unavailable.
Thai Chilies: Optional; leave out or reduce for a milder soup.
Coconut Sugar: Balances the sour and spicy flavors in the broth.
Mushrooms: Add umami and texture; tear into pieces for even cooking.
Onion: Adds sweetness and body to the soup.
Coconut Milk: Adds creaminess and balances the tang and spice.
Rotisserie Chicken: traditionally this soup is served with chicken thighs cooked in the broth, using rotisserie chicken saves time for a great weeknight meal in under 40 minutes
Lime Juice: Brightens flavors and adds acidity at the end.
Cilantro: Adds fresh, herbal brightness; stir in at the end.
Optional Garnishes (sambal, chili crunch, lime wedges, green onions): Add flavor, texture, and visual appeal.

Vegetarian Version: Use vegetable broth and substitute soy sauce for the fish sauce, substitute tofu for protein or simply omit chicken.
Spice Level: Adjust Thai chilies or garnish with chili paste for more heat.
Extra Veggies: Add tomato, bell peppers, baby corn, or spinach for more variety.
Meal Prep: Soup can be made ahead and reheated; stir in fresh herbs just before serving.

Refrigerator: Store soup in an airtight container up to 3 days.
Freezer: Can be frozen up to 1 month. Reheat gently, then stir in cilantro before serving.

Tips: Keep fresh herbs separate if storing for longer; add when reheating for freshest flavor.