Wednesday, October 2, 2013

Thai Chicken Coconut Curry Lemongrass Soup

Thai Coconut Curry Lemongrass soup is a common and popular item on any Thai restaurant's menu. The soup's flavors depends heavily on its unique ingredients.   The base of coconut milk and chicken broth are first infused with flavors of lemongrass, galangal (a root in the ginger family), Kaffir Lime Leaves and red curry powder.    The spiced soup is then strained from the leaves and roots and combined with chicken, mushrooms, baby corn and tomatoes.  The result is a very tasty chicken coconut curry soup that makes a nice starter or a nice meal on its own.  Try this dish served with a side of jasmine rice.

Tip: Finding the ingredients to this dish can be challenging.  Lemongrass, Galangal, Kaffir Lime Leaves and Fish Sauce are four ingredients that are not easily available at most markets.  Asian markets will typically carry lemongrass and fish sauce, but galangal and Kaffir Lime Leaves might be a little more difficult to find.   I managed to find stores that carried these ingredients by using Yelp's search for Galangal and Kaffir.  Typically Yelp users will mention unusual ingredients that stores carry.  I was lucky to find a store that carried all these ingredients just a couple of miles away in Oakland.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Special Tools: Large Strainer


3 Cups Coconut Milk unsweetened
2 Cups Chicken Broth low sodium
4 Lemongrass stalks (bruised and cut)
1 inch piece Galangal sliced
1/4 Teaspoon Black Peppercorn
10 Kaffir Lime Leaves torn
1 Teaspoon Red Curry powder
12 oz Chicken Breast (boneless and skinless) cut into strips
1 Cup Button Mushrooms quartered
8 oz Can Baby Corn
1 Tomato chopped
4 Tablespoons Lime Juice
3 Tablespoons Fish Sauce
2 Thai Chilies chopped
1 green onion chopped
1/2 Cup Cilantro chopped

In a large sauce pan bring the coconut milk and chicken broth to a boil.  Add the lemongrass, galangal, peppercorn, half the kaffir leaves and the red curry powder to the pan. Reduce the heat to a low simmer.  Cook for 10 minutes.

Using a strainer, separate the flavored coconut milk and chicken broth from its contents.   Return the coconut milk and broth to the heat.  Add the chicken, mushrooms, babycorn and tomatoes to the pan and cook for 7 minutes or until the chicken is fully cooked.   Stir in the lime juice and fish sauce to taste.  Add the remaining kaffir lime leaves.  Serve hot with Thai chilies, scallions and cilantro on the side.


  1. Yummy that looks delicious, i love trying out different curry's and dish's


  2. I'd like to try it,especially the coconut milk, I love it:))