Thai Coconut Soup

Ingredients

• 4 cups Chicken broth
• 2 cans (13.5 oz each) Coconut milk
• 1 lb Chicken breast (thinly sliced)
• 4-5 slices Galangal (fresh)
• 2 stalks Lemongrass (bruised)
• 4-5 leaves Kaffir lime leaves
• 8 oz Mushrooms (sliced)
• 2-3 tablespoons Fish sauce (gluten-free)
• 2-3 tablespoons Lime juice (freshly squeezed)
• 1-2 Red chilies (sliced (optional))
• 2 Green onions (chopped, for garnish)
• 1/4 cup Cilantro (chopped, for garnish)
• 1 teaspoon Coconut sugar or brown sugar (optional)
• 1 inch Ginger (grated)

Instructions

1. 1

   In a large pot, combine chicken broth and coconut milk. Bring to a simmer over medium heat.

2. 2

   Add galangal, lemongrass, kaffir lime leaves, and ginger to the pot. Simmer for 5-7 minutes to infuse the broth with flavor.

3. 3

   Add the sliced chicken to the pot and cook until it is cooked through (about 3-5 minutes).

4. 4

   Add the sliced mushrooms and cook for another 3-5 minutes until they are tender.

5. 5

   Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed, adding coconut sugar for a touch of sweetness if desired.

6. 6

   Remove from heat and discard the galangal, lemongrass, and kaffir lime leaves.

7. 7

   Ladle the soup into bowls and garnish with sliced red chilies (if using), green onions, and cilantro.

8. 8

   Serve hot and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.