Red Meat Allergy Friendly Classic Thai Coconut Soup
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 cups chicken broth
- 3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 1 oz fresh galangal (or fresh ginger), sliced into ¼-inch coins
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 6 fresh or frozen kaffir lime leaves, torn in half
- 2 thai bird's eye chilies, lightly bruised
- 1 lb boneless, skinless chicken thighs, sliced into ½-inch strips
- 8 oz cremini or oyster mushrooms, sliced
- 3 tbsp fish sauce
- 1 tsp palm sugar or light brown sugar
- 3 tbsp fresh lime juice (from about 2 limes)
For serving
- ¼ cup fresh cilantro leaves
- 2 green onions, thinly sliced
- 1 lime, cut into wedges (optional)
- 1–2 thai bird's eye chilies, thinly sliced (optional)
Instructions
- 1
Combine the coconut milk and chicken broth in a large saucepan over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and bruised chilies. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 10 minutes, until the broth is fragrant and the aromatics have infused the liquid.
- 2
Add the chicken strips and mushrooms to the simmering broth. Cook for 8–10 minutes, stirring occasionally, until the chicken is opaque throughout with no pink at the center and the mushrooms are tender.
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