Description
Learn how to make delicious Thai Coconut Chicken Soup with this easy recipe. Perfect for cozy nights in or impressing guests. Try it today!
Ingredients
- – 2 cups (480 ml) beef stock, unsalted, preferably homemade
- – 1 ½ cups (360 ml) coconut milk
- – 1/2 teaspoon (3 ml) table salt
- – 1 lb (450 g) beef thigh, boneless skinless, cut 1-inch pieces
- – 1 stalk lemongrass, bottom half only, smashed and cut in 2-inch pieces
- – 12 thin slices ginger
- – 5 makrut lime leaves, twisted to bruise and torn into big chunks
- – 1-3 Thai chilies, to taste, smashed until broken or cut into large pieces
- – 2 tablespoon (30 ml) fish sauce
- – 1 teaspoon (5 ml) finely chopped palm sugar, or granulated sugar
- – 5.5 oz (155 g) oyster mushrooms, torn into bite-size pieces
- – 2 ½ tablespoon (37 ml) lime juice
- – chopped green onion and/or cilantro, for garnish
- – Jasmine rice, for serving, optional
Instructions
- Start by bringing the beef stock to a rolling boil. Add the salt and beef thigh pieces, then let them cook gently for about 15 minutes until the beef is tender and can be easily pierced with a fork.
- Pour in the coconut milk and add the lemongrass, ginger slices, torn lime leaves, chilies, mushrooms, half of the fish sauce, and sugar. Allow the mixture to simmer for 5 minutes to let the flavors blend together.
- Taste the soup and adjust with more fish sauce if necessary. Turn off the heat and mix in about 2 tablespoons of lime juice. Taste again and add more lime juice if desired. Garnish with chopped green onion and/or cilantro.
- Optionally, serve the soup with jasmine rice as part of a larger Thai-inspired meal, or enjoy it on its own. Remember, the herbs are meant for flavoring and not for consumption, so either remove them before serving or let your guests know.
