Rich, full-fat coconut milk forms the fragrant base of this soup, simmered with bruised lemongrass, sliced galangal, and torn kaffir lime leaves until the broth turns deeply aromatic. Earthy cremini mushrooms soak up all that flavor, while a hit of coconut sugar, sliced Thai chilies, and fresh lime juice bring the classic sweet-salty-spicy-sour balance this soup is known for. Finished with cilantro and green onion and served with extra lime wedges, it's the kind of bowl that tastes like it took hours, even though it comes together in one pot. This version is a great fit for a vegan kitchen, delivering all that bold Thai flavor without any compromise on taste. Ladle it up hot and it's just as satisfying as the version you'd order at your favorite Thai spot.
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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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