Description
A soul-soothing Thai classic, this creamy coconut soup features tender chicken, earthy mushrooms, and an aromatic medley of lemongrass, galangal, and lime. With its perfect balance of spice, tang, and richness, this dish is a comforting delight for any occasion.
Ingredients
Units
Scale
- Coconut milk: 400 ml
- Chicken broth: 2 cups
- Chicken breast: 300 g, thinly sliced
- Mushrooms: 1 cup, sliced (shiitake or button mushrooms work well)
- Lemongrass: 2 stalks, cut into 5 cm pieces and smashed
- Galangal (or ginger as a substitute): 3-4 slices
- Kaffir lime leaves: 4-5, torn into pieces
- Thai red chili peppers: 2-3, sliced (adjust to taste)
- Fish sauce: 2 tablespoons (adjust to taste)
- Lime juice: 1 tablespoon (plus extra wedges for serving)
- Sugar: 1 teaspoon (optional, for balance)
- Fresh cilantro leaves: for garnish
- Fresh basil leaves: for garnish (optional)
- Green onions: chopped, for garnish
Instructions
- Prepare the Broth:
In a large pot, combine coconut milk and chicken broth. Add smashed lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring to a gentle boil over medium heat, letting the herbs infuse the broth. - Add Chicken and Mushrooms:
Once fragrant, add the thinly sliced chicken and mushrooms. Simmer for about 10 minutes until the chicken is fully cooked and the mushrooms are tender. - Season the Soup:
Stir in fish sauce, lime juice, and sugar (if using). Taste and adjust seasoning with more fish sauce for saltiness or lime juice for extra tanginess. - Serve and Garnish:
Ladle soup into bowls. Garnish with fresh cilantro, basil leaves, and chopped green onions. Serve hot with lime wedges on the side.
Notes
- For authentic flavor, use galangal and kaffir lime leaves; substitutes may alter the profile slightly.
- This soup pairs beautifully with steamed jasmine rice for a more filling meal.
- Adjust the number of chilies to your spice tolerance.
