Description
A creamy, aromatic Thai coconut chicken soup with a perfect balance of salty, sour, and spicy flavors.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken stock
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp coconut oil
- 1 piece galangal (2 inches), sliced
- 1 stalk lemongrass (bottom 4 inches), bruised
- 3 kaffir lime leaves, torn
- 1 cup sliced mushrooms (shiitake or oyster)
- 2–3 Thai bird's eye chilies, crushed
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a pot over medium heat; add sliced galangal, bruised lemongrass, and kaffir lime leaves and sauté for 2 minutes until fragrant.
- Stir in the coconut milk and chicken stock, bringing the mixture to a gentle simmer.
- Add the thinly sliced chicken breast and simmer for 5-7 minutes until the meat is opaque and cooked through.
- Stir in the sliced mushrooms and cook for another 3-5 minutes until softened.
- Stir in the fish sauce and crushed chilies, allowing the flavors to meld for 2 minutes.
- Remove the pot from heat and stir in the fresh lime juice. Garnish with cilantro before serving.