Thai Coconut Chicken Soup Recipe

Cooking Directions

• STEP 1.In a pot, heat coconut milk, chicken broth, lemongrass, galangal, and lime leaves over medium heat.
• STEP 2.Add chicken breast and mushrooms to the pot and simmer until the chicken is cooked through.
• STEP 3.Stir in fish sauce, lime juice, and sugar to taste.
• STEP 4.Remove the lemongrass, galangal, and lime leaves from the soup.
• STEP 5.Garnish the soup with chopped cilantro and sliced red chili.
• STEP 6.Serve the Thai coconut chicken soup hot.

Cooking Tips

• If you can't find galangal, you can substitute with ginger.
• For a spicier soup, add sliced Thai bird's eye chili.
• You can add vegetables like baby corn or bok choy for extra texture and flavor.

Storage and Serving

• Leftover Thai coconut chicken soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop before serving.