Go Back
Thai Coconut Chicken Soup with Lemongrass
Print Recipe Pin Recipe
Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 4 cups chicken broth
  • 1 can (14 ounces) full-fat coconut milk
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 8 ounces sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • Fresh cilantro leaves for serving

Instructions
 

  • Add the chicken pieces, chicken broth, lemongrass, ginger, garlic, fish sauce, and mushrooms to the slow cooker.
  • Cover and cook on low for 6 hours until the chicken is tender.
  • Stir in the coconut milk, red bell pepper, and lime juice. Cover and cook on low for 30 more minutes.
  • Remove the lemongrass pieces before serving.
  • Ladle the soup into bowls and top with fresh cilantro.

Notes

Bruise the lemongrass stalks well with the back of a knife before adding them so the flavor releases fully during cooking. Add the coconut milk only in the last half hour to keep the broth from separating. If you prefer a milder taste, reduce the fish sauce slightly and add an extra squeeze of lime at the table.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife