About this recipe

A warming, aromatic Thai-inspired coconut soup with tender chicken, silky broth, and bright notes of lemongrass, ginger, and lime. This is the kind of bowl that comes together in under 40 minutes but tastes like it simmered all day — fragrant, creamy, and just the right amount of heat. Perfect for weeknights or whenever you need something cozy and a little exotic.

Instructions

1. 1

   Heat the coconut oil in a large pot over ^[medium heat]. Add the garlic and grated ginger and sauté for about 1 minute until fragrant. Stir in the red curry paste and cook for another 30 seconds, letting it bloom in the oil.

2. 2

   Pour in the coconut milk and chicken broth. Add the bruised lemongrass stalks and bring the broth to a gentle simmer over ^[medium heat]. Let it simmer for 5 minutes to infuse the lemongrass flavor into the broth.

3. 3

   Add the sliced chicken breast and mushrooms to the simmering broth. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and the mushrooms are tender.

4. 4

   Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning — add more fish sauce for saltiness, lime juice for brightness, or a pinch of sugar to balance. Remove and discard the lemongrass stalks.

5. 5

   Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and red chili if desired. Serve immediately with steamed jasmine rice or rice noodles on the side.