Thai Coconut Chicken Soup (Print version)

Creamy Thai coconut chicken soup with tender chicken, mushrooms, lime, fish sauce, lemongrass, and galangal.

# Ingredients:

For the soup base

01 - 2 cups (480 ml) low-sodium chicken stock
02 - 2 stalks lemongrass, trimmed, bruised, and cut into 3-inch pieces
03 - 8 thin slices fresh galangal, about 1 1/2 inches (15 g)
04 - 6 makrut lime leaves, torn
05 - 1 small shallot, thinly sliced
06 - 2 Thai chilies, lightly crushed, optional

For the chicken and coconut broth

07 - 1 lb (450 g) boneless skinless chicken thighs, thinly sliced
08 - 8 oz (225 g) oyster, straw, or cremini mushrooms, sliced
09 - 1 can (13.5 oz or 400 ml) full-fat coconut milk
10 - 2 tablespoons fish sauce, plus more to taste
11 - 1 teaspoon palm sugar or light brown sugar
12 - 2 1/2 tablespoons fresh lime juice, plus more to taste
13 - 1/4 cup chopped cilantro
14 - 2 scallions, thinly sliced
15 - Chili oil or sliced fresh chilies, for serving, optional

# Instructions:

01 - Bruise the lemongrass with the back of a knife. Slice the galangal, tear the lime leaves, slice the shallot, and cut the chicken into thin bite-size pieces.
02 - Add chicken stock, lemongrass, galangal, lime leaves, shallot, and chilies to a medium pot. Bring to a simmer over medium heat and cook for 10 minutes.
03 - Add the chicken and simmer gently for 5-6 minutes, stirring once or twice, until the pieces are opaque and cooked through.
04 - Stir in the mushrooms and coconut milk. Keep the heat low and simmer for 4-5 minutes until the mushrooms are tender. Do not let the soup boil hard.
05 - Turn the heat to low. Stir in fish sauce, sugar, and lime juice. Taste and adjust with more lime juice or fish sauce as needed.
06 - Remove large pieces of lemongrass, galangal, and lime leaves if desired. Ladle into bowls and top with cilantro, scallions, and chili oil.

# Good to know:

01 - Serve with jasmine rice for a fuller meal.
02 - Fresh galangal gives the most traditional flavor, but frozen galangal works well.
03 - Taste before serving because fish sauce and lime strength vary by brand.

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