Red Meat Allergy Friendly Gluten Free Thai Coconut Soup
Total time35 min
Prep time15 min
Cook time20 min
4.9(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!