Spicy Coconut and Lemongrass Thai Soup
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 (gluten free) ready in about 35 minutes pairs coconut milk, chicken broth, inch piece, thinly sliced galangal root 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 a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp fish sauce and 2 tbsp lime juice, adjusting seasoning to taste. Remove lemongrass stalk, galangal, and lime leaves.
- Step 4: Ladle soup into bowls and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Coconut and Lemongrass Thai Soup take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Coconut and Lemongrass Thai Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Spicy Coconut and Lemongrass Thai Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Coconut and Lemongrass Thai Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Coconut and Lemongrass Thai Soup gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my game day gathering—everyone kept asking for seconds! The lemongrass cut through the spice perfectly.
- ★★★★★
My kids devoured it after football practice. The coconut made it creamy without being heavy—game day win!
- ★★★★☆
Perfect for sharing with friends. Took 20 mins longer than listed but worth the wait for that depth of flavor.
