Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, sliced
- 3-4 kaffir lime leaves
- 1-2 Thai bird chilies, smashed
- 3-4 slices galangal (or ginger)
- 1 cup mushrooms, sliced
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- Fresh cilantro, for garnish
Instructions
- In a pot, bring chicken broth to a simmer, then add lemongrass, kaffir lime leaves, bird chilies, and galangal. Let it simmer for 10-15 minutes to infuse flavors.
- Add the sliced chicken and mushrooms to the pot and cook until the chicken is fully cooked, about 5-7 minutes.
- Stir in the coconut milk, lime juice, and fish sauce.
- Remove from heat and adjust the seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Notes
For the best flavor, allow the broth to simmer long enough to extract maximum flavor from the herbs. Taste as you go and adjust lime juice and fish sauce according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg