Name: Thai Coconut Chicken Soup with Galangal and Lime
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups full-fat coconut milk; 2 cups low-sodium chicken stock; 1 (2-inch) piece galangal, peeled and thinly sliced; 2 stalks lemongrass, trimmed and smashed; 6 fresh kaffir lime leaves, torn; 2 Thai shallots, peeled and halved; 3 fresh Thai bird's eye chilies, lightly smashed; 1.5 lbs boneless skinless chicken thighs, sliced into 1/2-inch pieces; 8 oz fresh straw mushrooms or button mushrooms, halved; 3 tablespoons fish sauce; 1 tablespoon palm sugar or light brown sugar; 4 tablespoons freshly squeezed lime juice; 1/3 cup fresh cilantro leaves, roughly torn; 2 scallions, thinly sliced

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A fragrant Thai coconut chicken soup brimming with galangal, lemongrass, and kaffir lime leaves, balanced by rich coconut milk and brightened with fresh lime juice. This warming bowl is light yet deeply aromatic, perfect as a starter or a light main course.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
32 gFat
22 gSaturated Fat
12 gCarbs
2 gFiber
6 gSugar
32 gProtein
920 mgSodium
760 mgPotassium
65 mgCalcium
4 mgIron
18 mgVitamin C
80 mcgVitamin A

Ingredients

For the aromatic broth

4 cups full-fat coconut milk
2 cups low-sodium chicken stock
1 (2-inch) piece galangal, peeled and thinly sliced
2 stalks lemongrass, trimmed and smashed
6 fresh kaffir lime leaves, torn
2 Thai shallots, peeled and halved
3 fresh Thai bird's eye chilies, lightly smashed

For the soup

1.5 lbs boneless skinless chicken thighs, sliced into 1/2-inch pieces
8 oz fresh straw mushrooms or button mushrooms, halved
3 tablespoons fish sauce
1 tablespoon palm sugar or light brown sugar
4 tablespoons freshly squeezed lime juice
1/3 cup fresh cilantro leaves, roughly torn
2 scallions, thinly sliced

Directions

In a medium pot over medium heat, combine the chicken stock, galangal, lemongrass, kaffir lime leaves, shallots, and chilies; bring to a gentle simmer and cook for 8 minutes to infuse the broth.
Pour in the coconut milk and stir gently to combine; heat until just steaming but not boiling, about 3 minutes.
Add the sliced chicken and mushrooms to the pot and simmer gently for 7 to 9 minutes, until the chicken is cooked through and the mushrooms are tender.
Stir in the fish sauce and palm sugar, tasting and adjusting seasoning so the broth is well-balanced and lightly sweet.
Remove the pot from heat and let it sit off the burner for 1 minute, then stir in the fresh lime juice to keep the flavor bright.
Ladle the soup into bowls, making sure each serving gets a piece of galangal, lemongrass, and lime leaves.
Garnish generously with torn cilantro and sliced scallions, and serve immediately while hot.

Cook’s Notes

Do not boil the coconut milk vigorously, or it may split and turn grainy; keep the heat at a gentle simmer.
Always add the lime juice off the heat at the end to preserve its bright, tangy aroma.
If galangal is unavailable, substitute with a 1-inch piece of fresh ginger, though the flavor will be slightly different.
Tear or bruise the kaffir lime leaves before adding them to help release their fragrant citrus oils.
Adjust the number of chilies to control the heat level, and remove the seeds for a milder soup.