A delicious soup with a distinct Thai flavor you will be sure to enjoy. Refreshing, creamy, and tangy!
2 cans (16oz) coconut milk
6 thin slices galangal (see notes below for more info)
2 stalks lemon grass, lower portion, cut into 1 inch slices and crushed
8 oz chicken, sliced into small chunks (breasts or thighs)
1 cup sliced shittake mushrooms
1 tablespoon fish sauce
2 tablespoons sugar
1 teaspoon garlic chili paste
1/4 cup fresh cilantro or coriander leaves, torn
10 True Lime packets
Sliced red chili peppers, as garnish
- Combine half the coconut milk with the galangal and lemon grass in a large saucepan and heat to boiling.
- Add the chicken, mushrooms, fish sauce, and sugar. Reduce heat and simmer for about 10 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
- Add True Lime and chili paste.
- Garnish with fresh cilantro or coriander leaves, and sliced red chili peppers.
Submitted By Tina Wood.
Unsure of what galangal is? This is an informative article by The Kitchn!