Description
A creamy, aromatic Thai soup made with chicken, mushrooms, and a fragrant coconut broth infused with lemongrass, galangal, and kaffir lime leaves, finished with lime and cilantro.
Ingredients
3 cups chicken broth
1 can (13.5 oz) full‑fat coconut milk
2 stalks lemongrass, trimmed and smashed
4–6 slices galangal (or ginger if unavailable)
5–6 kaffir lime leaves, torn
1 cup cooked chicken breast or thigh, thinly sliced
1 cup mushrooms (straw or button), sliced
1 small red chili or Thai bird’s eye chili, halved
2 tbsp fish sauce
1 tbsp lime juice
1 tsp palm sugar or brown sugar
Fresh cilantro, chopped, for garnish
Scallions, thinly sliced, for garnish
Lime wedges, for serving
Instructions
- In a soup pot, combine chicken broth and coconut milk. Add lemongrass, galangal, and kaffir lime leaves.
- Bring to a gentle simmer over medium heat and cook for 10–15 minutes to infuse the broth.
- Add sliced mushrooms and chili. Simmer for 5 minutes until mushrooms soften.
- Add cooked chicken and simmer for 2–3 minutes to heat through.
- Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
- Remove lemongrass, galangal, and lime leaves with a slotted spoon.
- Ladle soup into bowls and garnish with cilantro and scallions. Serve with lime wedges.
Notes
- Use ginger if galangal is unavailable.
- To make vegetarian, substitute tofu and vegetable broth.
- Full-fat coconut milk gives the richest flavor and texture.
- Do not boil vigorously—keep a gentle simmer to preserve flavors.
- Add fresh lime juice just before serving to keep it tangy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
