Description
A creamy, aromatic Thai coconut soup infused with galangal, lemongrass, and lime, featuring tender chicken and mushrooms.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken stock
- 2 inches galangal, sliced into coins
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn
- 1 cup mushrooms (straw or oyster), sliced
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 Thai bird's eye chilies, bruised
- Fresh cilantro for garnish
Instructions
- Combine coconut milk, chicken stock, galangal, and lemongrass in a pot over medium heat.
- Simmer for 10 minutes until aromatic, ensuring it does not reach a rolling boil.
- Add kaffir lime leaves and chilies; simmer for another 2 minutes.
- Stir in sliced mushrooms and simmer until tender (about 3-5 minutes).
- Add sliced chicken breast and poach for 4-6 minutes until cooked through.
- Remove from heat and stir in fish sauce and lime juice.
- Garnish with fresh cilantro and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai