Thai Coconut Chicken Soup is a delicious dish with bold flavor. Thais are among the world's great soup-makers and Thai coconut chicken soup is one of their best recipes. The rich flavor of this soup comes from the hot Thai peppers which are quickly calmed by coconut milk. A hint of salt from the fish sauce mellowed from the tart kaffir limes add depth to this dish. Thai coconut chicken soup is a classic dish that I love to make. It isn't as difficult to make as you might think.
All of the ingredients for this recipe can be found at your local grocery store. Check the Asian foods section for the fish sauce and coconut milk.
First prepare all of your vegetables. Cut your mushrooms, galangal, shallots, lemongrass, Thai peppers. Tare the kaffir lime leaves from their center stem, don't cut them.
IN a pot, add your chicken stock and your coconut milk. Bring it to a boil and then add your lemongrass, shallots, and galangal. Save your Thai peppers and kaffir lime leaves, we will add them later. Adding them now will make your soup bitter.
Let simmer for a few minutes and then add your chicken to the pot. Continue to stir and allow to simmer until your chicken is fully cooked. When your chicken is cooked, add your mushrooms and cook for another couple of minutes.
Next add your fish sauce, sugar, and salt. Stir briefly, and then add your kaffir lime leaves and hot Thai peppers.
Allow to cook for just another minute or two and you're finished. Plate your bowl of Thai Chicken Coconut Soup, and garnish with fresh cilantro and mild red pepper.
Cooking Notes: This recipe is great as it is, but of course some things can be substituted. For example, you can use any type of mushroom that you like. I used oyster mushrooms in this recipe because I love them, but you can use your favorite fungi. Another easy item to substitute is the choice of protein. I like to keep it traditional and use chicken, but you can use pork or even fish if you like.