This coconut and galangal soup, originating from Thailand’s Central Plain, is one of the country's most beloved and iconic dishes. With its creamy, aromatic broth and a perfect balance of flavors, it’s a comforting meal that takes just 20 minutes to prepare and cook.
Serves 2
Ingredients:
500 ml chicken stock
1 lemongrass stalk, lightly bruised
2 kaffir lime leaves, gently crumpled
60 g galangal, thinly sliced
1 coriander root, lightly crushed
2 fresh bird’s eye chillies, sliced
25 g shallot, sliced
3 tablespoons fish sauce
1 teaspoon coconut sugar
2 tablespoons tamarind juice
150 g chicken tenderloin or chicken thighs (deboned), sliced
100 g mushrooms (such as oyster mushrooms, king oyster mushrooms, straw mushrooms, or shimeji), halved or sliced as needed
250 ml coconut cream
1 tablespoon spring onions and coriander, chopped
Instructions:
Bring the chicken stock to a boil in a medium pot. Add the lemongrass, kaffir lime leaves, galangal, coriander root, bird's eye chillies, shallots, fish sauce, coconut sugar, tamarind juice, and chicken slices. Reduce the heat, cover, and let it simmer gently for 10 minutes to infuse the flavors.
Add the mushrooms and cook for an additional 3 minutes.
Lower the heat (the soup should no longer boil) and stir in the coconut cream. Mix gently and taste to adjust the seasoning, adding more fish sauce or tamarind juice if needed.
Before serving, remove the lemongrass stalk, kaffir lime leaves, galangal slices, and coriander root.
Pour the soup into serving bowls and garnish with chopped spring onions and coriander.
Enjoy this quick yet flavorful dish that showcases the heart of Thai cuisine!
Want more delicious and easy-to-make soups like this one? Find this recipe and many more in my cookbook Soups! Grab your copy today and bring the flavors of Thailand to your kitchen!