Thai Coconut Chicken Soup

A Thai-inspired coconut soup with poached chicken thighs, mushrooms, and rice noodles in a lemongrass-ginger broth. Coconut milk gives the soup a silky body, while fish sauce, lime juice, and a little brown sugar keep the flavor sharp, savory, and balanced. Fresh cilantro and optional chili oil finish each bowl.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 10 ml neutral oil divided
• 80 g shallot thinly sliced
• 12 g garlic minced
• 20 g fresh ginger peeled and grated
• 2 stalks lemongrass tender inner part bruised and cut into 5 cm pieces
• 4 leaves lime leaves torn
• 1 piece red Thai chile thinly sliced
• 600 g bone-in or boneless skinless chicken thighs trimmed
• 5 g kosher salt divided
• 720 ml water divided
• 225 g mushrooms sliced
• 400 ml coconut milk well stirred
• 240 ml water divided
• 20 ml fish sauce divided
• 10 g brown sugar optional, for balance
• 120 g rice noodles dry
• 5 ml neutral oil divided
• 3 g kosher salt divided
• 30 ml lime juice freshly squeezed
• 10 ml fish sauce divided
• 40 g green onion thinly sliced
• 15 g cilantro leaves and tender stems, chopped
• 10 ml chili oil for serving, optional

Instructions

1. Heat 10 ml neutral oil in a large soup pot over medium heat. Add the shallot and cook for 2 minutes, stirring often, until translucent. Add the garlic, ginger, lemongrass, and optional lime leaves and chile; cook for 1 minute until fragrant. The aromatics smell toasted and the shallot is glossy but not browned.
2. Add the chicken thighs, 5 g salt, 720 ml water, and the mushrooms. Bring to a gentle simmer, then cook uncovered for 12 to 15 minutes, skimming if needed, until the chicken is just cooked through. Chicken reaches 74 C in the thickest part and the broth is lightly flavored and pale golden.
3. Remove the chicken to a plate. Stir the coconut milk, remaining 240 ml water, fish sauce, and brown sugar, if using, into the pot. Simmer 3 minutes, then add the rice noodles and cook until tender, about 3 to 4 minutes. The broth is creamy and the noodles are tender but still springy.
4. Shred or slice the chicken, return it to the pot, and simmer 1 minute to warm through. Turn off the heat, then add the lime juice and remaining 3 g salt. Taste and adjust with the remaining fish sauce if needed. The soup tastes savory, bright, and balanced, with no raw lime edge.
5. Ladle into bowls and finish with green onion, cilantro, and optional chili oil. Herbs stay fresh and bright on top of the hot soup.