The Best Thai Coconut Soup Recipe

In a medium pot combine the coconut milk, chicken broth, lemongrass pieces, sliced galangal, torn kaffir lime leaves, and sliced Thai red chilies, then bring it all to a simmer over medium heat for about 5 to 7 minutes so the flavors meld together.

Once it starts simmering, add the thinly sliced onion and mushrooms, letting them cook for roughly 2 minutes.

Stir in the chicken breast slices (or shrimp if you prefer) and allow them to cook completely for about 5 to 8 minutes until they are no longer pink.

Now add in the fish sauce, lime juice, and sugar stirring well to mix all the flavors.

Season the soup with salt and pepper to your taste then let it simmer on low heat for another minute.

For a cleaner bowl, you can remove the lemongrass, galangal, and kaffir lime leaves before serving.

Taste the soup and adjust the seasoning if needed.

Finally serve the soup hot and garnish with plenty of chopped cilantro.