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Thai-Style Chicken Soup

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“Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn.”

Ingredients Nutrition


  1. Heat oil in large saucepan over medium heat until just shimmering.
  2. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
  3. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
  4. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
  5. Pour broth through fine-mesh strainer and discard solids in strainer.
  6. Rinse saucepan and return broth mixture to pan.
  7. Return pan to medium-high heat.
  8. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
  9. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
  10. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
  11. Remove soup from heat.
  12. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
  13. Ladle soup into bowls and garnish with cilantro, chilis, and scallions.
  14. Serve immediately with lime wedges.

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