The Best Thai Coconut Soup: Silky and Aromatic

Place the chicken broth in a large pot over medium-high heat. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and bird’s eye chilies. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes until aromatic.

Pour both cans of full-fat coconut milk into the infused broth and stir gently to combine.

Add the sliced chicken breast and mushrooms to the pot. Maintain a gentle simmer over medium-low heat for 5-8 minutes, or until the chicken is cooked through. Avoid a rolling boil to prevent the coconut milk from separating.

Stir in the fish sauce and palm sugar until the sugar is fully dissolved.

Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust the balance of salt (fish sauce) and acid (lime) if needed.

Garnish with fresh cilantro, green onions, and a drizzle of Thai chili oil before serving. Note: Lemongrass, galangal, and lime leaves are for infusion only and are typically not eaten.