Ingredients
Method
- Prepare aromatics by bruising lemongrass with back of knife and cutting into 2-inch pieces. Slice ginger into coins. Tear lime leaves to release oils.
- In large pot, heat coconut milk over medium-low heat. Add lemongrass, ginger, lime leaves, and chilies. Simmer gently for 5 minutes to infuse flavors.
- Add chicken broth to pot and bring to gentle simmer. Do not let it boil vigorously.
- Add sliced chicken to simmering soup. Cook for 5 minutes until chicken is just cooked through.
- Add mushrooms and cook for additional 3 minutes until tender.
- Stir in fish sauce and lime juice. Taste and adjust seasonings - add more fish sauce for saltiness, lime juice for sourness, or sugar for balance.
- Remove from heat immediately to prevent coconut milk from separating.
- Remove large pieces of lemongrass and ginger if desired, though traditionally they're left in.
- Ladle into bowls and garnish with fresh cilantro, Thai basil, and additional sliced chilies if desired. Serve with lime wedges.
Notes
Chicken thighs stay more tender than breast meat, but breast can be substituted
For vegetarian version, use tofu and vegetable broth, substitute soy sauce for fish sauce
Soup can be made 2 days ahead without herbs, which should be added fresh when serving
For less heat, remove seeds from chilies or use just 1 chili
Galangal can replace ginger for more authentic flavor if available
Add rice noodles for a heartier meal
For vegetarian version, use tofu and vegetable broth, substitute soy sauce for fish sauce
Soup can be made 2 days ahead without herbs, which should be added fresh when serving
For less heat, remove seeds from chilies or use just 1 chili
Galangal can replace ginger for more authentic flavor if available
Add rice noodles for a heartier meal