Ingredients
1 lb boneless, skinless chicken thighs or breasts, thinly sliced
2 cups chicken broth
1 (14 oz) can full-fat coconut milk
1 stalk lemongrass, cut into 2-inch pieces and smashed
4 slices fresh galangal (or ginger if unavailable)
4 kaffir lime leaves, torn
1–2 Thai bird’s eye chilies, smashed (optional for heat)
1 cup mushrooms (shiitake or button), sliced
2 tbsp fish sauce
1 tbsp lime juice (or more to taste)
1 tsp coconut sugar (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Instructions
1. In a medium saucepan, bring chicken broth to a simmer. Add lemongrass, galangal, kaffir lime leaves, and chilies (if using). Simmer for 5–7 minutes to infuse flavors.
2. Stir in coconut milk and bring back to a gentle simmer.
3. Add sliced chicken and mushrooms. Simmer for 8–10 minutes or until chicken is fully cooked and tender.
4. Remove from heat. Stir in fish sauce, lime juice, and coconut sugar. Taste and adjust with more lime juice or fish sauce if needed.
5. Strain out lemongrass and galangal if desired before serving.
6. Ladle soup into bowls and garnish with fresh cilantro. Serve with extra lime wedges.
Notes
• For vegetarian version, use tofu and veggie broth, and substitute soy sauce for fish sauce.
• Authentic ingredients like galangal and kaffir lime leaves elevate the flavor—find them at Asian grocery stores.
• Best served warm with a side of jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
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