High Fructose Corn Syrup Free Gluten Free Thai Coconut Soup
Total time35 min
Prep time15 min
Cook time20 min
4.9(8)
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and bruised
- 1 oz fresh galangal (or fresh ginger), sliced into coins
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 4 fresh kaffir lime leaves, torn in half
- 1 lb boneless, skinless chicken breast, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 tbsp fish sauce
- 1 tbsp coconut sugar
- 1–2 thai red chili peppers, thinly sliced
- 3 tbsp fresh lime juice (from about 2 limes)
For serving
- ¼ cup fresh cilantro leaves (optional)
- 2 green onions, thinly sliced, green tops only (optional)
- lime wedges, for serving (optional)
Instructions
- 1
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.
- 2
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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