Tender chicken in fragrant coconut milk with lemongrass, galangal, and lime leaves. Creamy and tangy Thai classic.
# What You Need:
→ Aromatics & Broth
01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal
04 - 4 makrut lime leaves, torn
05 - 3 Thai bird's eye chilies, lightly crushed
→ Main Ingredients
06 - 1 lb boneless, skinless chicken thighs, thinly sliced
07 - 14 fl oz full-fat unsweetened coconut milk
08 - 5 oz fresh mushrooms, sliced
09 - 1 medium shallot, thinly sliced
→ Seasonings & Finishing
10 - 2 tbsp fish sauce
11 - 1 tbsp lime juice
12 - 1 tsp palm sugar
13 - 2 tbsp fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving
# Directions:
01 - Bring chicken broth to gentle simmer in medium pot. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer 5-7 minutes until fragrant.
02 - Add sliced chicken and shallot to simmering broth. Cook 3-4 minutes until chicken turns opaque.
03 - Add mushrooms and pour in coconut milk. Stir gently and return to simmer. Avoid vigorous boiling.
04 - Season soup with fish sauce, palm sugar, and lime juice. Adjust seasonings to achieve balance between salty, sour, and sweet flavors.
05 - Remove from heat. Discard lemongrass, galangal slices, and lime leaves if desired for cleaner presentation.
06 - Ladle soup into bowls. Garnish with cilantro and green onions. Serve with lime wedges on the side.
