chicken sotanghon recipe

The Best chicken sotanghon recipe

I’ve been making chicken sotanghon for years, and it’s one of those dishes that feels like coming home. There’s something special about the way the chicken simmers in a rich, slightly sweet-savory broth with lemongrass, galangal, and kaffir lime leaves—it’s comforting yet light enough to feel fresh. My kids ask for it every time I cook it, and honestly, I don’t blame them. It’s got that perfect balance of flavors, tender meat, and just enough spice to make it exciting without being overwhelming. It’s not just a meal; it’s something I can pull together on busy weeknights or serve at a family gathering because it’s always a hit. Plus, the way the aromas fill the kitchen makes it feel like a celebration, even if it’s just dinner at the table.

One of the best parts about this recipe is how adaptable it is. I’ve made it with chicken thighs for extra juiciness, or with white fish if we’re feeling lighter, and it still tastes great. My husband swears it’s his favorite dish from my childhood, and I think that’s because it’s simple but deeply satisfying. The health benefits are another reason I love it—it’s packed with protein, vitamins from the herbs and spices, and the ginger and garlic add natural anti-inflammatory properties. I serve it with steamed jasmine rice or a fresh salad, and it’s always a crowd-pleaser, whether we’re having it as a weekly dinner or preparing it for a special occasion like a birthday or holiday feast. It’s that kind of dish that feels like a hug in every bite.

Chicken Sotonghon (Thai Coconut Curry Chicken)

4.7 from 1860 votes

A flavorful Thai dish featuring tender chicken simmered in a rich coconut milk-based curry with tomatoes, garlic, and aromatic herbs. Perfect for a comforting meal!

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken thighs
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 1 cup water

For the Curry Sauce

• 1 can (14 oz) coconut milk
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and chopped
• 1-inch piece galangal, sliced (or ginger)
• 1 red chili, sliced (adjust to taste)
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 1 tbsp fish sauce
• 1 tbsp vegetable oil

For Garnish

• Fresh cilantro, chopped
• Lime wedges
• Crushed peanuts (optional)

👨‍🍳Directions

1. 1 In a bowl, mix chicken thighs with fish sauce, soy sauce, palm sugar, coriander, cumin, turmeric, black pepper, and water. Marinate for at least 15 minutes.
2. 2 In a pot, heat vegetable oil over medium heat. Add minced garlic, lemongrass, galangal, and red chili. Sauté for 1-2 minutes until fragrant.
3. 3 Pour in crushed tomatoes and cook for 3-4 minutes until slightly thickened. Stir in coconut milk, remaining spices, and fish sauce. Simmer for 5 minutes.
4. 4 Add the marinated chicken pieces to the pot. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, or until chicken is cooked through and sauce thickens.
5. 5 Remove from heat and let it rest for 5 minutes. Garnish with chopped cilantro, lime wedges, and crushed peanuts if desired.

🔧Equipment

• Large pot or deep skillet
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 12❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 6🍬Sugars: 12🥩Protein: 35

📝Notes

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This Chicken Sotonghon recipe is always a go-to for me because it’s simple yet packed with bold flavors that never disappoint. Whether it’s a casual weeknight dinner or a family gathering where everyone’s gathered around the table, this dish feels warm and comforting—like a hug in every bite. Plus, it’s easy to make ahead and reheats beautifully, so you can focus on enjoying the moment without stress.

❓ Frequently Asked Questions About Chicken Sotonghon (Thai Coconut Curry Chicken)

1. What is the difference between Chicken Sotonghon and other Thai curries?

Chicken Sotonghon is a unique Thai dish that combines the flavors of a curry with the texture of squid (sotonghon), which gives it a distinct, slightly chewy and briny taste. Unlike traditional Thai curries like Green Curry or Red Curry, which are typically made with coconut milk and a blend of aromatic spices, Sotonghon often features a lighter broth and a focus on the natural flavors of the squid and chicken. The dish is also less spicy compared to many Thai curries, making it more approachable for those who prefer milder heat levels.

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2. Can I substitute squid (sotonghon) with another seafood or ingredient?

While squid is the traditional ingredient in Sotonghon, you can experiment with alternatives if you prefer. Shrimp or prawns can work well, though they may not have the same chewy texture. Another option is to use cuttlefish or even small pieces of firm white fish like cod or tilapia. However, keep in mind that the flavor profile will differ slightly, so the dish might not be an exact replica. If you’re looking for a vegetarian version, you could try using mushrooms or tofu, though the texture won’t be the same.

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3. How do I ensure the chicken and squid are cooked properly without overcooking?

To avoid overcooking, start by searing the chicken pieces in batches to avoid crowding the pan, which can steam the meat instead of cooking it. For the squid, cook it quickly over high heat—squid cooks fast and can turn rubbery if left too long. Remove it from the pan as soon as it turns opaque and slightly translucent. The chicken should be cooked through but still retain some moisture; you can check by cutting into it—it should be firm but not dry. If the broth starts to thicken too much, add a splash of water or fish stock to loosen it.

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4. What spices and aromatics are typically used in Chicken Sotonghon, and can I adjust the flavors?

Chicken Sotonghon traditionally uses a blend of aromatic ingredients like garlic, shallots, galangal, lemongrass, kaffir lime leaves, and Thai chilies. The curry paste often includes spices like coriander, cumin, and sometimes turmeric or annatto for color. The dish relies heavily on the freshness of these ingredients, so using high-quality, fresh aromatics is key. If you prefer a milder flavor, you can reduce the amount of chilies or omit them entirely. For extra depth, some home cooks add a pinch of black pepper or a splash of fish sauce to balance the flavors. Always taste as you go and adjust with ingredients like sugar, lime juice, or more fish sauce to achieve your desired taste.

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5. Can I make Chicken Sotonghon ahead of time, and how should I store it?

Chicken Sotonghon is best enjoyed fresh, but you can prepare some components ahead of time to save effort. The curry paste can be made a day in advance and stored in the fridge for up to 3 days or frozen for longer storage. Cooked chicken and squid can also be prepped separately and reheated before assembling the dish. When storing the finished Sotonghon, transfer it to an airtight container and refrigerate for up to 3 days. To reheat, gently warm it on low heat, stirring occasionally to avoid burning the bottom. If the squid has turned mushy, it’s best to serve it fresh or use it in a dish where texture isn’t critical, like a stir-fry.