Description
A fragrant and creamy Thai coconut soup with chicken, mushrooms, and aromatic herbs.
Ingredients
Scale
- 500 grams chicken breast, thinly sliced
- 400 ml coconut milk
- 2 cups chicken broth
- 200 grams straw mushrooms or button mushrooms, sliced
- 3–4 stalks lemongrass, bruised and cut into 2-inch pieces
- 4–5 kaffir lime leaves, torn
- 3–4 slices galangal or ginger
- 2–3 Thai bird’s eye chilies, lightly crushed (adjust to taste)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon palm sugar or brown sugar
- Fresh cilantro for garnish
Instructions
- Pour the chicken broth and coconut milk into a pot and bring to a gentle simmer over medium heat.
- Add the lemongrass, kaffir lime leaves, galangal slices, and crushed chilies to the pot. Let the broth simmer for 5-7 minutes to infuse the flavors.
- Add the sliced chicken and mushrooms to the pot. Cook for 5-7 minutes until the chicken is fully cooked and tender.
- Season the soup with fish sauce, palm sugar, and lime juice. Stir well and taste. Adjust seasoning if needed.
- Remove the pot from the heat. Discard the lemongrass, galangal slices, and kaffir lime leaves.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
- Do not let the coconut milk boil vigorously, as it may separate.
- You can use shrimp or tofu instead of chicken.
- Adjust the number of chilies based on your preferred spice level.
- For a richer flavor, use full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 450ml)
- Calories: 320
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg