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Thai-Style Chicken Coconut Soup

This recipe creates a fragrant Thai-style chicken coconut soup, brimming with savory and aromatic notes. Featuring tender rotisserie chicken, earthy mushrooms, and a rich coconut milk base, it's infused with lemongrass, shallots, and red curry paste. A touch of fish sauce, sugar, and fresh lime juice balances the flavors for a comforting and vibrant meal.
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Course lunch/dinner
Cuisine south east asian
Servings 12 people
Calories 2780 kcal

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Whisk (for coconut milk)
  • 1 Ladle

Ingredients
  

Main

  • 1 tablespoon grapeseed oil
  • 3 tablespoons lemongrass
  • 3 large shallots chopped
  • 2 tablespoons cilantro
  • 3 tablespoons fish sauce 2 tablespoons reserved
  • 4 cups chicken stock
  • 2 14- ounce cans full-fat coconut milk well shaken
  • 1 tablespoon sugar
  • 8 ounces white button mushrooms wiped clean, stems removed and cut into ¼ inch slices
  • the entire breast of one rotisserie chicken sliced in ⅛ inch slices
  • 3 tablespoons fresh lime juice 2-3 limes
  • 2 teaspoons Thai red curry paste more to taste

Instructions
 

  • Heat grapeseed oil in a large pot or Dutch oven over medium heat.
  • Add bruised lemongrass and chopped shallots; sauté until fragrant, about 3-5 minutes.
  • Stir in the Thai red curry paste and cook for 1 minute, until aromatic.
  • Pour in chicken stock, one tablespoon of fish sauce, and sugar. Bring to a gentle simmer.
  • Add the well-shaken full-fat coconut milk and sliced mushrooms. Simmer gently for 5-7 minutes, allowing flavors to meld.
  • Add the sliced rotisserie chicken breast and heat through for 2-3 minutes; avoid overcooking the chicken to maintain tenderness.
  • Remove the pot from heat. Stir in fresh lime juice and the remaining two tablespoons of fish sauce.
  • Taste the soup and adjust seasonings as needed, adding more curry paste, fish sauce, or lime juice to achieve desired balance.
  • Ladle into serving bowls.
  • Garnish with fresh cilantro before serving, optionally with lime wedges on the side.

Notes

To maximize the aromatic release from the lemongrass, ensure it is thoroughly bruised before sautéing; this opens up its essential oils. When adding the coconut milk, whisk it well beforehand or directly in the pot to ensure a smooth, homogenous texture and prevent separation. While rotisserie chicken is convenient, using freshly cooked, shredded chicken breast can offer a more tender texture. Always taste the soup before the final addition of lime juice and the reserved fish sauce, as palates differ and adjustments for balance are crucial. For an extra layer of complexity, a splash of galangal can replace some lemongrass, and kaffir lime leaves would add another authentic Thai aroma. Garnish generously with fresh cilantro and serve with lime wedges for an optional fresh squeeze.