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Thai Chicken Soup
Yield6
Prep20 min
Cook35 min
Total55 min
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Ingredients
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Step by step
Method
4 steps
- 1
Warm 1 tablespoon oil in a soup pot over medium. Cook 1 sliced shallot, 2 minced garlic cloves, and 1 tablespoon grated ginger for 1–2 minutes, until fragrant but not brown.
- 2
Add 4 cups chicken broth, 1 bruised lemongrass stalk, and 1 can (13.5 oz) coconut milk. Bring to a gentle simmer, then add 8 ounces sliced mushrooms and cook 4 minutes.
- 3
Add 1 pound thinly sliced boneless chicken and simmer 5–7 minutes, stirring once, until the pieces reach 165°F. Remove the lemongrass.
- 4
Stir in 2 tablespoons fish sauce, the juice of 1 lime, and 1–2 teaspoons brown sugar. Taste and balance with more lime, fish sauce, or sugar. Serve with cilantro and sliced chile.