Thai Coconut Soup with Chicken
This dish is probably the most popular soup in Thai restaurants throughout the world. It can be made with different meats or just vegetables, depending on your preference.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 3 Tbsp. fish sauce
- 4 Tbsp. lime juice
- 2 tsp. minced Thai chilies
- 1 stalk lemongrass, cut into 1½" pieces
- 1 shallot, peeled, cut in half, and mashed
- 8 slices galangal
- 2 whole small green Thai chilies
- 1 can (14.5 oz.) chicken stock
- 1 can (13.5 oz.) coconut milk
- 3 kaffir lime leaves, torn in fourths
- 8 oz. boneless, skinless chicken breast cut into 1" cubes
- 5 oz. oyster mushrooms
- ½ tsp. salt
- 1 tsp. palm sugar
- Mix fish sauce, lime juice, and minced chilies in a small bowl and set aside.
- Slightly bruise lemongrass, shallot, galangal, and green chilies using a pestle or meat tenderizer.
- In a saucepan, combine stock with coconut milk. Bring to boil. Add lemongrass mixture and lime leaves to the boiling stock. Simmer over low heat for 3–4 minutes.
- Add chicken, turn the heat back up, and bring back to simmer. One minute later add mushrooms. Turn down the heat and continue to simmer until chicken is cooked, about 4–5 minutes over low heat. Season with salt and sugar. Turn off the heat.
- Add the sauce to the hot soup and serve.