Thai Coconut Soup

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In a large pot, combine the chicken broth and coconut milk over medium heat, stirring well.

Ingredients quick view

2 cups coconut milk

1 pound chicken breast, thinly sliced

3 cups chicken broth

2 stalks lemongrass, smashed

3-4 slices fresh galangal (or ginger)

3-4 kaffir lime leaves, torn

200 grams mushrooms, sliced

2-3 Thai bird's eye chilies, smashed

2 tablespoons fish sauce

1 tablespoon sugar

1 tablespoon lime juice (optional)

Fresh cilantro for garnish (optional)

If you prefer a vegetarian version, substitute chicken with tofu and use vegetable broth.

For a milder soup, reduce the amount of bird's eye chilies used.

Make sure to taste and adjust the fish sauce and sugar according to your preference.

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