Ingredients:
For the soup base:
2 cups coconut milk
2 cups chicken stock
2 stalks lemongrass, bruised and cut into 2-inch pieces
3 slices galangal (or ginger)
5 kaffir lime leaves, torn
2–3 Thai chilies, sliced (adjust to spice level)
For the soup:
1 lb chicken breast or thigh, thinly sliced
1 cup mushrooms, sliced
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
For garnish:
Fresh cilantro, chopped
Green onions, sliced
Additional Thai chilies (optional)
Directions:
Prepare the soup base:
In a large pot over medium heat, combine coconut milk and chicken stock. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring to a gentle simmer for 10 minutes to infuse the flavors.
Add the chicken and mushrooms:
Add the sliced chicken and mushrooms to the pot. Simmer for 8–10 minutes, or until the chicken is fully cooked and tender.
Season the soup:
Stir in fish sauce, lime juice, and sugar. Adjust the flavors to your taste—adding more lime juice for tang, sugar for sweetness, or fish sauce for saltiness.
Serve:
Remove lemongrass, galangal, and kaffir lime leaves before serving. Ladle the soup into bowls and garnish with fresh cilantro, green onions, and extra chilies for a spicy kick. Serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
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