Ingredients
Scale
- 1 can coconut milk
- 1 cup chicken broth
- 1 lb chicken, chopped
- 2 tbsp fish sauce
- 1 tbsp galangal root (or fresh ginger)
- Juice of 1 lime
- 1 cup mushrooms, sliced
- 2 kaffir lime leaves (optional)
- 1-2 Thai chilies (optional)
- Fresh cilantro for garnish
Instructions
- In a pot, combine coconut milk, chicken broth, and bring to a simmer.
- Add the chicken pieces and cook until no longer pink.
- Stir in fish sauce, galangal, mushrooms, and lime leaves, if using.
- Let simmer for 10-15 minutes to allow flavors to meld.
- Stir in lime juice, and add chilies if you prefer more heat.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For a vegan version, substitute chicken with tofu and use vegetable broth instead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg