This fragrant, creamy soup is the kind of bowl that makes you feel like you've been transported straight to a Thai street market — rich coconut milk broth, tender sliced chicken, earthy cremini mushrooms, and a bright hit of lime all coming together in under 30 minutes. The aromatics do the heavy lifting here: bruised lemongrass, galangal coins, and torn kaffir lime leaves steep into the broth until it smells absolutely incredible, then get fished out before serving so every spoonful is silky and clean. Fish sauce and a touch of coconut sugar add that signature sweet-savory depth, while fresh Thai red chilies bring just enough heat to keep things interesting. One thing that makes this soup so easy to trust is that every ingredient is naturally free of gluten — no swapping, no substitutions, no label-scanning required. Store-bought versions of this dish can be hit or miss with hidden thickeners or soy-based sauces, so making it from scratch puts you fully in control. Finish each bowl with fresh cilantro, sliced green onion tops, and a squeeze of lime for a restaurant-worthy presentation that serves four with ease.
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Combine the coconut milk, chicken broth, lemongrass, galangal, and kaffir lime leaves in a large saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 8–10 minutes.
Add the mushrooms and sliced chicken to the simmering broth. Cook, stirring occasionally, until the chicken is opaque throughout with no pink at the center, about 5–7 minutes.
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