Thai-inspired · beginner
Thai Coconut Tamarind Chicken Soup
A comforting, fragrant soup featuring tender chicken cooked in a creamy coconut broth spiced with lemongrass, galangal, tamarind, and lime.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a medium pot, combine the chicken broth, coconut milk, bruised lemongrass, and galangal slices over medium heat.
- 02
Bring the liquid to a gentle simmer for 5 minutes so the aromatic oils infuse into the broth base.
- 03
Add the sliced chicken thighs and torn oyster mushrooms, then stir in the tamarind paste and brown sugar.
- 04
Simmer gently for 8 to 10 minutes until the chicken is fully cooked through and reaches an internal temperature of 74°C (165°F).
- 05
Remove the pot from heat and stir in the halal fish sauce and fresh lime juice.
- 06
Ladle into warm bowls, discarding or warning guests about the inedible lemongrass and galangal pieces, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Aromatic Infusion
Gentle simmering of fibrous aromatics like lemongrass and galangal in liquid extracts essential oils without burning them.
Notes from the kitchen
- Avoid letting the soup come to a boiling rolling boil after adding coconut milk to prevent curdling.
- Adjust lime juice and brown sugar at the end for your preferred balance of sweet and sour notes.
- Original home-cooking adaptation inspired by Thai-inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
