Thai Coconut Soup

  • Jul, 26 , 22
  • Shuli Madmone


2 bowls


3 cups Coconut milk
1 cup Chicken stock
1 Boneless chicken breast, cooked and sliced lengthwise
1 Can of straw mushrooms, drained and halved
2 1/2 tsp Galangal powder
1 Stalk lemongrass, thinly sliced
2 - 3 Tbsp. Fish sauce
4 Kaffir lime leaves
2 - 3 Tbsp. Lime juice
1 handful of chopped coriander


In a large pot, heat the coconut milk and stock to a simmer. Add the chicken, mushrooms, galangal and lemongrass. Simmer for about 5 minutes. Add the fish sauce and kaffir lime leaves, and simmer 2 to 3 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and/or lime juice. Garnish with the coriander.


Serve while warm!