Creamy, tangy Thai coconut soup with tender chicken, aromatic herbs, and delicate spice.
# What You'll Need:
→ Aromatics & Broth
01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal
04 - 4 makrut lime leaves, torn into pieces
05 - 3 Thai bird's eye chilies, lightly crushed
→ Main Ingredients
06 - 1 lb boneless, skinless chicken thighs, thinly sliced
07 - 14 fl oz full-fat unsweetened coconut milk
08 - 5 oz fresh mushrooms (straw or cremini), sliced
09 - 1 medium shallot, thinly sliced
→ Seasonings & Finishing
10 - 2 tablespoons fish sauce
11 - 1 tablespoon fresh lime juice, plus additional for serving
12 - 1 teaspoon palm sugar or brown sugar
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving
# How to Make:
01 - In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 to 7 minutes to infuse the broth with aromatics.
02 - Add the sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes until the chicken turns opaque.
03 - Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not let it boil vigorously.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet elements.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired. Ladle the soup into bowls, garnish with cilantro and green onions, and serve with lime wedges.
