Description
A flavorful Thai coconut soup with chicken, mushrooms, and aromatic herbs.
Ingredients
Scale
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 lb boneless chicken thighs, sliced
- 1 cup sliced mushrooms
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1-inch piece galangal, sliced
- 2 Thai chili peppers, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- In a pot, bring chicken broth to a boil.
- Add lemongrass, galangal, and kaffir lime leaves; simmer for 5 minutes.
- Add chicken and mushrooms; cook until chicken is no longer pink.
- Stir in coconut milk, fish sauce, and chili peppers; simmer for 10 minutes.
- Remove from heat and add lime juice.
- Garnish with cilantro and serve hot.
Notes
For a spicier version, add more chili peppers. Ensure to remove lemongrass and galangal before serving as they are not meant to be eaten.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 8g
- Protein: 20g