Ingredients
- 2 cups unsalted chicken stock, preferably homemade
- 1½ cups coconut milk
- ½ teaspoon table salt
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
- 12 thin slices galangal
- 5 makrut lime leaves, twisted to bruise and torn into large pieces
- 1–3 Thai chilies, to taste, smashed until broken or cut into large pieces
- 2 tablespoons fish sauce, divided and adjusted to taste
- 1 teaspoon finely chopped palm sugar or granulated sugar
- 5½ ounces oyster mushrooms, torn into bite-size pieces
- 2½ tablespoons lime juice, divided and adjusted to taste
- Chopped green onion and/or cilantro, for garnish
- Jasmine rice, for serving, optional
Instructions
1
Bring the chicken stock to a boil. Add the salt and chicken thighs, then simmer gently for about 15 minutes, until the chicken is fork-tender.
2
Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, oyster mushrooms, about half the fish sauce, and the sugar. Simmer for 5 minutes to infuse the broth.
3
Taste and add more fish sauce as needed. Turn off the heat, add about 2 tablespoons lime juice, then taste and add more if desired.
4
Top with green onions and/or cilantro. Serve on its own or with jasmine rice as part of a Thai meal.
💡 Cook's Tips
- Galangal is essential: Kha means galangal. Fresh or frozen galangal gives the authentic flavor; ginger is not an equivalent substitute.
- Infusion herbs: Lemongrass, galangal, and makrut lime leaves are not meant to be eaten. Remove them before serving or tell your guests.
- For a lighter soup: Reduce the coconut milk by ½ cup and increase the stock by the same amount.
- Using chicken breast: Slice it ½ inch thick and marinate with 1 tablespoon fish sauce. Skip the initial simmer, omit the salt, use 1½ cups stock, and add the breast with the mushrooms, cooking only until done.
- Balance at the end: Fish sauce controls saltiness and lime juice supplies acidity, so adjust both after turning off the heat.
Soup
Thai
Chicken