The Best Thai Coconut Soup Recipe

Heat 1 tablespoon neutral oil in a large pot over medium heat; add the thinly sliced shallots and minced garlic and sauté until fragrant and soft, about 2 minutes, don't let them brown too much or they'll turn bitter.

Stir in 1 to 2 tablespoons Thai red curry paste if using, cook for 30 seconds to bloom the flavors, then add the smashed 2 inch pieces of lemongrass, sliced galangal (or ginger), and torn kaffir lime leaves; sauté together for another minute.

Pour in 3 cups low sodium chicken or vegetable broth and scrape any browned bits off the bottom; bring to a gentle simmer so the aromatics infuse the stock for 8 to 10 minutes.

Add the 2 cans (1

5 oz each) full fat coconut milk, stir gently to combine, then return to a low simmer. Taste and add 1 teaspoon palm sugar or brown sugar if you want a touch of sweetness.

Add the sliced mushrooms, thinly sliced chicken breast (or cubed firm tofu for vegetarian), and sliced chiles; simmer just until chicken is cooked through about 5 to 7 minutes, or until tofu is heated and mushrooms are tender.

Season with 3 tablespoons fish sauce and 2 to 3 tablespoons fresh lime juice, start with less and add more to taste; adjust salt and heat as needed.

If the soup tastes too rich, add a splash more broth or a little water and reheat briefly; if too thin, simmer a few extra minutes to concentrate flavors, but don't boil hard.

Remove and discard the lemongrass pieces and any thick galangal slices, they are for flavor only; check seasoning one last time for balance of salty, sour, spicy and sweet.

Ladle soup over cooked jasmine rice or rice noodles if using, or serve on its own in bowls, then garnish with fresh cilantro leaves and sliced green onions.

Serve hot, with extra lime wedges and sliced chiles on the side so folks can tweak heat and brightness to their liking.