Thai Chicken Soup
This aromatic and warming coconut chicken soup is a comforting bowl of goodness that is perfect to cozy up with. The flavors of ginger, garlic, and coconut milk come together beautifully with tender chicken and a hint of lime zest. Topped with fresh herbs and served with lime wedges for that extra burst of flavor, this soup is sure to become a new favorite in your kitchen.
— Constant Cookbook
Ingredients
- 2 vegetable oil
- 1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
- 4 garlic cloves
- 1 1-inch piece ginger, peeled, finely chopped
- 1 large carrot, peeled, shredded
- 1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)
- 1 quartered stemmed shiitake mushrooms
- 1 skinless, boneless chicken breasts or thighs
- 1 low-sodium chicken broth
- 1 14-ounce can coconut milk
- 1 (or more) fish sauce (such as nam pla or nuoc nam)
- Kosher salt
- 2 thinly sliced sugar snap peas
- 1 lime zest, divided
- Fresh tender herbs (such as cilantro or basil)
- Lime wedges (for serving)
Instructions
- Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15â20 minutes. Transfer chicken to a plate and let cool slightly.
- Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.
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