Description
A creamy, tangy, and aromatic Thai coconut chicken soup made with galangal, lemongrass, and lime, delivering a perfect balance of savory, sour, and spicy.
Ingredients
- 12 ounces boneless, skinless chicken thighs or breasts, thinly sliced
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil, plus 1 tablespoon divided
- 2 teaspoons fish sauce, plus 2 tablespoons divided
- 8 ounces mushrooms (oyster, shiitake, cremini, or button), torn or sliced
- 3 cups chicken stock
- 1 stalk lemongrass, bottom half only, outer layers removed and split lengthwise
- 8 slices fresh galangal
- 3 fresh or dried makrut lime leaves, or zest of 1 lime
- 1 to 2 Thai chilies, halved (optional for heat)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar or light brown sugar
- 1 can (14 ounces) coconut milk
- 3 tablespoons fresh lime juice
- ¼ cup fresh cilantro or scallions, roughly chopped
Instructions
1. In a bowl, combine the sliced chicken with cornstarch, 2 teaspoons of oil, and 2 teaspoons of fish sauce. Mix well and set aside to marinate briefly.
2. Heat the remaining tablespoon of oil in a medium-sized soup pot over medium-high heat. Add the mushrooms and sauté until tender and slightly golden. Pour in the chicken stock, then add lemongrass, galangal, lime leaves or zest, chilies, curry paste if using, and palm sugar. Bring everything to a gentle boil, then reduce the heat, cover, and simmer for about six minutes to infuse the broth with those beautiful Thai aromatics.
3. Stir in the coconut milk and return the soup to a light simmer over medium heat. Avoid letting it boil too vigorously, as the coconut milk can separate. Add the marinated chicken and cook gently over medium-low heat for about eight minutes, until the chicken is cooked through and tender.
4. Turn off the heat and stir in the remaining fish sauce, lime juice, and chopped cilantro or scallions. Taste and adjust with more lime juice or fish sauce if desired.
5. Serve the soup hot in bowls, making sure to include plenty of chicken and mushrooms in each serving. Enjoy it plain or ladle it over a small portion of steamed jasmine rice for a more filling meal.
Notes
For the most authentic flavor, use fresh galangal, lemongrass, and makrut lime leaves if available. Thai bird’s eye chilies can be very spicy—use them according to your heat tolerance. Leftovers taste even better the next day as the flavors continue to develop.