📝 About This Recipe
A velvety, aromatic masterpiece that balances the creamy richness of coconut milk with the citrusy punch of galangal and lemongrass. This traditional Thai classic is reinvented without added sugars, relying instead on the natural sweetness of premium coconut milk and fresh aromatics for a perfectly balanced profile. It is a comforting, soul-warming soup that delivers a complex interplay of sour, salty, and spicy notes in every nourishing spoonful.
🥗 Ingredients
Aromatic Base
- 3 inch piece Fresh Galangal (peeled and sliced into thin rounds)
- 2 stalks Lemongrass (bottom 4 inches only, bruised and cut into 2-inch lengths)
- 6 pieces Kaffir Lime Leaves (torn in half to release oils)
- 2-4 pieces Thai Bird's Eye Chilies (bruised with the back of a knife)
Soup Liquids
- 27 ounces Full-Fat Coconut Milk (two 13.5oz cans, preferably organic with no additives)
- 2 cups Chicken Stock (low sodium and sugar-free)
Proteins and Vegetables
- 1 lb Chicken Breast or Thighs (boneless, skinless, sliced into bite-sized strips)
- 8 ounces Oyster or Straw Mushrooms (cleaned and halved)
- 3 medium Shallots (thinly sliced)
Seasoning and Garnish
- 3-4 tablespoons Fish Sauce (high quality, check for no added sugar)
- 4-5 tablespoons Fresh Lime Juice (from about 2-3 juicy limes)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 tablespoon Chili Oil (optional, for drizzling)
👨🍳 Instructions
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1
Prepare your aromatics by slicing the galangal, bruising the lemongrass stalks with a heavy knife handle, and tearing the kaffir lime leaves. This 'bruising' is essential to release the essential oils.
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2
In a medium pot, combine the chicken stock and the prepared galangal, lemongrass, and kaffir lime leaves.
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3
Bring the stock to a gentle boil over medium heat, then reduce to a simmer for 5 minutes to create a highly fragrant concentrated tea.
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4
Pour in both cans of coconut milk and the sliced shallots. Stir gently to combine.
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5
Bring the mixture back to a very gentle simmer. Avoid a rolling boil, as high heat can cause the coconut milk to separate or 'break'.
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6
Add the sliced chicken strips and the mushrooms to the pot. Stir to ensure the chicken is submerged.
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7
Add the bruised Thai chilies. If you prefer a milder soup, leave them whole; for more heat, slice them before adding.
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8
Simmer for 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.
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9
Stir in the fish sauce. Start with 3 tablespoons, taste, and add the fourth if you desire more saltiness/umami.
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10
Remove the pot from the heat entirely. This is a crucial step before adding the lime juice to preserve its bright, fresh flavor.
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11
Stir in the fresh lime juice. The acidity will balance the richness of the coconut milk perfectly.
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12
Taste the broth. It should be creamy, sour, and salty. Adjust with a splash more fish sauce or lime juice if needed.
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13
Ladle the soup into bowls, ensuring everyone gets a mix of chicken and mushrooms. Note: The galangal and lemongrass are for flavor and are traditionally left in the bowl but not eaten.
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14
Garnish generously with fresh cilantro, sliced green onions, and a few drops of chili oil if desired.
💡 Chef's Tips
Never substitute ginger for galangal; while they look similar, galangal has a distinct citrusy, pine-like flavor that is central to this dish. Always add the lime juice after removing the soup from the heat to prevent the broth from becoming bitter. Use full-fat coconut milk for the most authentic, velvety texture; light coconut milk often results in a watery soup. If you cannot find fresh kaffir lime leaves, use a teaspoon of fresh lime zest as a last resort, though the aroma will differ. To make this vegetarian, replace the chicken with firm tofu and use a vegan 'no-fish' sauce or extra salt and light soy sauce.
🍽️ Serving Suggestions
Serve alongside steamed cauliflower rice for a completely keto-friendly and sugar-free meal. Pair with a crisp, chilled sparkling water with a squeeze of lime to cut through the coconut richness. Add a side of Thai Cucumber Salad (made with a sugar-free sweetener like monk fruit) for a refreshing crunch. For a more filling meal, serve with a side of stir-fried bok choy or garlic green beans. Garnish with extra lime wedges on the side for those who prefer an extra-sour punch.