Spicy Coconut and Lemongrass Thai Soup

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant Thai-inspired soup with creamy coconut milk, fresh lemongrass, and a kick of red chili for warmth and depth. This Thai-inspired game-day recipe (gluten free), ready in about 35 minutes, pairs coconut milk, chicken broth, lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 ml coconut milk
• 3 cups chicken broth
• 1, bruised and cut into 3-inch pieces lemongrass stalk
• 1-inch piece, thinly sliced galangal root
• 1 small, sliced red chili
• 3, torn lime leaves
• 1 cup, sliced mushrooms
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp, chopped fresh cilantro
• 8 oz, thinly sliced chicken breast

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Instructions

1. Step 1: In a large pot, combine 400 ml coconut milk, 3 cups chicken broth, 1 bruised lemongrass stalk cut into 3-inch pieces, 1-inch sliced galangal root, 1 sliced small red chili, and 3 torn lime leaves. Bring to a gentle simmer over medium heat for 10 minutes until fragrant.
2. Step 2: Add 8 oz thinly sliced chicken breast and 1 cup sliced mushrooms to the pot. Simmer for 7 minutes until chicken is cooked through and mushrooms are tender.
3. Step 3: Stir in 2 tbsp fish sauce and 2 tbsp lime juice, adjusting seasoning to taste. Remove lemongrass stalk, galangal, and lime leaves.
4. Step 4: Ladle soup into bowls and garnish with 2 tbsp chopped fresh cilantro before serving.