Rich, creamy Thai coconut soup with tender chicken, tangy lime, and fragrant galangal.
# Components:
→ Chicken & Broth
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3 1/3 cups chicken stock
03 - 1 can (13.5 oz) full-fat coconut milk
→ Aromatics
04 - 2 stalks lemongrass, trimmed and smashed
05 - 4 kaffir lime leaves, torn
06 - 3 slices galangal or ginger
07 - 3 Thai bird's eye chilies, crushed
08 - 4 cloves garlic, smashed
09 - 4 small shallots, sliced
→ Vegetables
10 - 7 oz oyster or white mushrooms, sliced
11 - 3.5 oz cherry tomatoes, halved
→ Seasonings
12 - 2.5 tablespoons fish sauce
13 - 1.5 tablespoons fresh lime juice
14 - 1 teaspoon palm sugar or light brown sugar
15 - 0.5 teaspoon salt
→ Garnishes
16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Lime wedges
19 - Thinly sliced red chili, optional
# Method:
01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes until aromatics release their flavors.
02 - Add chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5 to 7 minutes until chicken is just cooked through.
03 - Pour in coconut milk while stirring gently. Add mushrooms and tomatoes. Simmer for another 5 minutes, ensuring the soup does not boil vigorously.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to your preference.
05 - Remove the larger aromatics such as lemongrass, kaffir lime leaves, galangal, and garlic cloves with a slotted spoon before serving, if desired.
06 - Ladle soup into bowls. Top with cilantro, green onions, lime wedges, and sliced red chili if desired. Serve immediately.
