Description
A fragrant, creamy Thai coconut soup with tender chicken and aromatic herbs. This authentic bowl balances salty, sour, and spicy flavors perfectly.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken stock
- 3–4 slices of fresh galangal
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4–5 kaffir lime leaves, torn
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 cup sliced mushrooms (straw or button)
- 1–2 Thai bird's eye chilies, sliced
- Fresh cilantro for garnish
- 1 tsp sugar
Instructions
- Combine coconut milk, chicken stock, galangal, lemongrass, and kaffir lime leaves in a pot over medium heat.
- Bring to a gentle simmer and let infuse for 10 minutes without boiling vigorously.
- Add the sliced chicken breast and poach gently until opaque and cooked through.
- Stir in the sliced mushrooms and cook for another 5 minutes until tender.
- Stir in fish sauce and sugar; adjust saltiness to taste.
- Remove from heat and stir in fresh lime juice and sliced chilies.
- Ladle into bowls and garnish with fresh cilantro.