About this recipe

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Recipe highlight

Why you’ll love it

Creamy coconut broth, tender chicken, sharp lime, and fragrant Thai herbs make this one of the most beloved and unmistakable Thai soups ever made. 🍋

Ingredients

• Broth
• 🥥 500 ml coconut milk (2 cups / 17 fl oz) dairy
• 💧 700 ml chicken stock (3 cups / 24 fl oz)
• 🫚 25 g galangal, sliced (2 tbsp / 0.9 oz)
• 🌿 2 lemongrass stalks, bruised and cut (60 g / 2 oz)
• 🍃 4 kaffir lime leaves, torn
• 🌶️ 8 g red Thai chilies, lightly crushed (2 chilies / 0.28 oz)
• Chicken and vegetables
• 🍗 400 g chicken breast or thigh, thin sliced (14 oz)
• 🍄 200 g oyster or straw mushrooms, torn (2 cups / 7 oz) seafood
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)
• 🌿 15 g cilantro leaves (¼ cup / 0.5 oz)
• Seasoning
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood
• 🍋 30 ml lime juice (2 tbsp / 1 fl oz)
• 🍬 8 g palm sugar (2 tsp / 0.28 oz)

Preparation

• 1 Start the broth Add chicken stock, galangal, lemongrass, kaffir lime leaves, and chilies to a pot and simmer for 8–10 min until deeply aromatic. 🍲
• 2 Add coconut milk Pour in the coconut milk and bring the soup to a very gentle simmer without boiling hard. 🥥
• 3 Cook the chicken Add the sliced chicken and simmer for 4–5 min until just cooked and tender. 🍗
• 4 Add the mushrooms Stir in the mushrooms and cook for 2–3 min until softened but still fresh. 🍄
• 5 Season the soup Add fish sauce and palm sugar and stir gently until balanced and fragrant. 🥣
• 6 Brighten with lime Turn off the heat and stir in the lime juice so the soup keeps its fresh sharp finish. 🍋
• 7 Add the herbs Fold in scallions and cilantro right at the end for brightness and aroma. 🌿
• 8 Serve hot Ladle into bowls and serve immediately while the broth is silky, hot, and aromatic. 🍽️

Timing details

Nutrition

Estimated values per serving.

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