Ingredients

Scale

1 lb boneless, skinless chicken breast or thighs, sliced thin
4 cups chicken broth
2 cups coconut milk
2 stalks lemongrass, bruised and cut into 2-inch pieces
5 slices galangal (or ginger as a substitute)
6 kaffir lime leaves, torn
2–3 Thai chilies, sliced (adjust for heat preference)
8 oz mushrooms (button or shiitake), sliced
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon sugar (optional)
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Step 1: Prepare the Aromatics
In a large pot, bring the chicken broth to a boil. Add the bruised lemongrass, galangal slices, and kaffir lime leaves. Simmer for 10 minutes to infuse the broth with their aromatic flavors.

Step 2: Cook the Chicken
Add the sliced chicken to the pot and cook for 5–7 minutes until fully cooked. Ensure the heat remains at a gentle simmer to keep the chicken tender.

Step 3: Add Coconut Milk and Mushrooms
Pour in the coconut milk and stir well. Add the sliced mushrooms and simmer for another 5 minutes until the mushrooms are tender and the soup is creamy.

Step 4: Season the Soup
Stir in the fish sauce, lime juice, and sugar (if using). Adjust the flavors to your preference by adding more lime juice for tanginess or fish sauce for saltiness.

Step 5: Add Heat
Toss in the Thai chilies for spice. Simmer for an additional 2–3 minutes to let the flavors meld.

Step 6: Final Garnish
Remove the pot from heat. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges for extra tang.