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Ingredients
0 servings
1 Tbspvegetable oil
or coconut
2 clovesgarlic
minced
1 inchfresh ginger
piece, grated
1 stalklemongrass
tough outer layers removed, smashed and chopped lemongrass
1Thai bird’s eye chilies
or 1 small red chili, sliced, optional
1onion
small, sliced
4 cupschicken broth
1 x 13.5 ozcan coconut milk
2chicken breasts
or thighs, thinly sliced
1 cupmushrooms
sliced, shiitake, oyster, or button
1 Tbspfish sauce
adjust to taste
1 Tbsplime juice
freshly squeezed
1 tspbrown sugar
or palm sugar
Salt
to taste
Fresh cilantro leaves
green onions
Thinly sliced, scallions
Lime wedges
Instructions
Step 1
1. Prepare Aromatics 🍳
Step 2
Heat oil in a large pot over medium heat.
Step 3
Add garlic, ginger, lemongrass, chilies (if using), and onion. Sauté for 2–3 minutes until fragrant.
Step 4
2. Add Broth & Coconut Milk 🥥
Step 5
Pour in chicken broth and coconut milk. Stir well and bring to a gentle boil.
Step 6
3. Cook Chicken & Mushrooms 🍗🍄
Step 7
Add sliced chicken and mushrooms. Reduce heat to simmer and cook for 8–10 minutes until chicken is cooked through and mushrooms are tender.
Step 8
4. Season Soup 🌿
Step 9
Stir in fish sauce, lime juice, brown sugar, and salt. Adjust seasoning to your taste — balance salty, sour, sweet.
Step 10
5. Serve 🍲
Step 11
Remove lemongrass stalks if you used whole pieces.
Step 12
Serve soup hot in bowls. Garnish with cilantro, green onions, and lime wedges.
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