Ingredients
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, thinly sliced
1 medium onion, sliced
3–4 stalks lemongrass, cut into 4-inch pieces and smashed
3–4 kaffir lime leaves, torn (or zest of 2 limes)
3–4 Thai bird’s eye chilies, smashed (adjust to taste)
1 can (14 oz) coconut milk
4 cups chicken broth (or water)
1 tablespoon fish sauce
1 tablespoon sugar (palm sugar preferred)
1/2 cup mushrooms, sliced (shiitake or oyster preferred)
1 medium tomato, quartered (optional)
1 tablespoon fresh lime juice
Fresh cilantro leaves, chopped (for garnish)
Thai basil leaves (optional, for garnish)
Optional: chili oil or red chili flakes for extra heat
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add onion, lemongrass, kaffir lime leaves, and chilies. Sauté for 3–4 minutes until fragrant.
- Add chicken and cook about 5 minutes until no longer pink.
- Stir in coconut milk, chicken broth, fish sauce, and sugar. Simmer for 10–15 minutes.
- Add mushrooms and tomato (if using) and cook for another 5–7 minutes until mushrooms are tender.
- Remove from heat, stir in lime juice, and adjust seasoning with more lime, fish sauce, or sugar if needed.
- Discard lemongrass and lime leaves before serving.
- Ladle into bowls and garnish with cilantro, Thai basil, or chili oil if desired.
Notes
Substitute tofu and vegetable broth for a vegetarian version.
Ginger can replace galangal if unavailable.
Lime zest can replace kaffir lime leaves in a pinch.
Add baby corn, bok choy, or rice noodles for variation.
Best eaten fresh but keeps up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
