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Ingredients
Scale
- 1 2-inch piece Galangal, sliced
- 2 large Shallots, smashed
- 2 Lemongrass Stalks (lower 6 inches, smashed)
- 4 Makrut Lime Leaves, torn
- 8 ounces Oyster or Shiitake Mushrooms, thinly sliced
- 10 ounces Boneless and Skinless Chicken Thighs or Breasts, cubed
- 4 cups Chicken or Vegetable Stock / Broth
- 1 (13.5-ounce) can Regular Coconut Milk
- 2 Tablespoons Fish Sauce (or soy sauce for vegetarian option)
- 2 teaspoons Brown Sugar
- 2 teaspoons Lime Juice
- Chili Oil or Sriracha, for serving (optional)
- Cilantro, for garnish (optional)
- Cooked Jasmine Rice, for serving (optional)
Instructions
- Smash the galangal, shallots, and lemongrass to release flavors.
- Sauté the smashed aromatics in a dry pan for 2 minutes.
- Add sliced mushrooms, cubed chicken, and broth; simmer for 15 minutes.
- Stir in coconut milk, fish sauce, and brown sugar; simmer gently.
- Add lime juice, adjust flavors, and serve hot with garnishes.
Notes
Avoid boiling the soup to prevent tough chicken.
Adjust lime, fish sauce, and sugar to personal preference.
Use pre-sliced mushrooms for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 70