Rich coconut milk simmers with bruised lemongrass, sliced galangal, and torn kaffir lime leaves until the broth turns fragrant and deeply aromatic. Earthy cremini mushrooms soak up all that flavor, while coconut sugar, sliced Thai red chilies, and a generous splash of fresh lime juice build the signature sweet-hot-sour balance this soup is known for. Every bowl gets finished with fresh cilantro and green onion tops, plus lime wedges on the side for an extra bright squeeze. It's brothy, fragrant, and layered with texture in every spoonful, the kind of soup that feels like a warm hug even on a busy weeknight. This version comes together as a genuinely solid pick for a vegetarian table, no complicated technique required, just a simple simmer-and-steep method that lets the aromatics do the heavy lifting.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
