Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- 2 cups mixed vegetables (bell peppers, bok choy)
- 2 tablespoons fish sauce
- 1 stalk lemongrass
- 3-4 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- Fresh cilantro and Thai basil for garnish
- Juice of 1 lime
- 1 tablespoon vegetable oil
Instructions
- In a large pot, heat vegetable oil over medium heat and sauté minced garlic and ginger for 2 minutes until fragrant.
- Smash the lemongrass stalk gently and add it to the pot.
- Add the chicken and sauté for 5-7 minutes until no longer pink.
- Pour in the broth and bring to a gentle simmer.
- Add the coconut milk and vegetables, letting it simmer for 10-15 minutes.
- Stir in fish sauce and lime juice, and garnish with fresh herbs before serving.
Notes
For a vegetarian version, substitute chicken with mushrooms and use vegetable broth. Adjust spice levels with red chili flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free