A fragrant, spicy, and creamy soup combining chicken, lemongrass, and coconut milk for a bold flavor.
Ingredients & Key Components:
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 stalk lemongrass, smashed
- 2–3 slices galangal or ginger
- 1–2 red chilies, sliced
- 1 pound chicken breast, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro for garnish
Preparation Notes:
Simmer broth with lemongrass, galangal, and chilies to infuse flavor. Add chicken and mushrooms until cooked.
Assembly & Cooking:
Remove aromatics. Stir in coconut milk, fish sauce, and lime juice. Adjust seasoning and serve hot with cilantro garnish.
Flavor & Texture Profile:
Creamy, tangy, slightly sweet with a kick of heat. Aromatic herbs create depth and complexity.
Serving Suggestions:
Serve with steamed jasmine rice or as an appetizer in a Thai-themed meal.
Variations:
- Substitute tofu for chicken for a vegetarian option.
- Add baby corn or bell peppers for extra texture.
- Use lime leaves for more citrus aroma.
