Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
Add sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
Add Lemongrass and Lime Leaves:
Add the smashed lemongrass, torn kaffir lime leaves, and Thai bird chilies to the pot. Sauté for another 1-2 minutes.
Make the Soup:
Combine Broth and Coconut Milk:
Pour in the chicken broth and bring to a simmer.
Stir in the coconut milk and continue to simmer for about 5 minutes.
Add Chicken and Vegetables:
Add the sliced chicken to the pot and cook for 5-7 minutes, or until the chicken is cooked through.
Add the sliced mushrooms and cherry tomatoes, cooking for an additional 3-4 minutes until the vegetables are tender.
Season the Soup:
Adjust Flavors:
Season the soup with fish sauce, lime juice, and brown sugar or honey (if using). Taste and adjust the seasoning to your preference. The soup should have a balanced flavor of spicy, sour, salty, and slightly sweet.
Serve:
Plate the Soup:
Ladle the soup into bowls.
Garnish:
Garnish with chopped fresh cilantro and, if desired, fresh Thai basil or mint.
Serve With:
Serve the soup with cooked jasmine rice on the side.
Tips:
Lemongrass: To release more flavor, smash the lemongrass stalks with the side of a knife before adding them to the pot.
Kaffir Lime Leaves: If you can’t find kaffir lime leaves, you can omit them or use a small amount of lime zest as a substitute.
Spice Level: Adjust the number of Thai bird chilies based on your preferred spice level.
Enjoy your Thai Coconut Chicken Soup, a fragrant and comforting dish with creamy coconut milk and vibrant Thai flavors!
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