Ingredients
- 2 cups chicken stock, unsalted, preferably homemade
- 1 ½ cups coconut milk, (see note 1)
- ½ teaspoon table salt
- 1 lb chicken thigh, boneless skinless, cut 1-inch pieces (see note 2)
- 1 stalk lemongrass, bottom half only, smashed and cut in 2-inch pieces
- 12 thin slices galangal, (see note 3)
- 5 makrut lime leaves, twisted to bruise and torn into big chunks
- 1-3 Thai chilies, to taste, smashed until broken or cut into large pieces
- 2 tablespoon fish sauce
- 1 teaspoon finely chopped palm sugar, or granulated sugar
- 5.5 oz oyster mushrooms, torn into bite-size pieces
- 2 ½ tablespoon lime juice
- chopped green onion and/or cilantro, for garnish
- Jasmine rice, for serving, optional
Steps
- Bring chicken stock to a boil, then add the salt and chicken thigh. Simmer gently for 15 minutes or until the chicken is tender. (Note: if using chicken breast, see note above).
- Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, about half of the fish sauce and all of the sugar. Simmer for another 5-8 minutes to infuse the herbs.
- Taste and add more fish sauce as needed. Turn off the heat and add about 2 tablespoon of the lime juice. Taste again and add more if needed. It should be a balanced salty, sour and creamy.
- Serve with jasmine rice as part of a larger Thai meal, or enjoy on its own. See this video about how to eat a Thai meal for how Thai people serve soup! (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or tell your guests not to eat them.)
Yield
4 servings
Total Time
40 minutes