Vegan Gluten Free Thai Coconut Soup

Total time35 min

Prep time15 min

Cook time20 min

4.9

(8)

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Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 stalk lemongrass, cut into 2-inch pieces and bruised
1 oz fresh galangal (or fresh ginger), sliced into coins
Chef's tip
Ginger 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
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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