Ingredients
serves Serves 4, active time 20 minutes, total time 25-30 minutes
- 2 cups (500 ml) chicken stock
- Six 1/4-inch (6 mm) thick slices galangal or fresh ginger
- 2 stalks lemongrass, cut into 2 inch (5 cm) long pieces and bruised
- 4 kaffir lime leaves, torn in half (optional)
- 1 tablespoon palm or brown sugar
- 1 1/2 teaspoons Roasted
Red Chili Paste or store-bought nam prik pao (optional)
- 1 cup (250 ml) coconut milk
- 1/2 pound (250 g) boneless, skinless chicken thighs, cut into 1-inch (2.5
cm) pieces
- 1 cup (70 g) sliced white button mushrooms
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce (nam pla)
- 2–3 fresh hot red or green chilies, preferably Thai, smashed
- Fresh coriander leaves (cilantro) for garnish
Procedures
-
Put the chicken stock, galangal, lemongrass, kaffir lime leaves (if using)
palm sugar, and roasted red chili paste (if using) in a medium saucepan and
bring to a boil over medium heat.
-
Add the coconut milk, reduce the heat and bring to a simmer. Add the chicken
and mushrooms and continue simmering until the chicken is white and opaque, 5–7
minutes.
-
Quickly stir in the lime juice and fish sauce. Float the chilies on the soup.
Dish out into individual serving bowls and sprinkle with fresh coriander leaves.
Serve immediately.
