Follow these steps for perfect results
Coconut Milk
Chicken Broth
Ginger
Lemongrass
cut in 1 inch pieces
Chicken Breast
in 1 inch cubes
Mushrooms
sliced
Lime Juice
fresh
Fish Sauce
Sugar
Thai Chili Paste
Fresh Basil Leaves
Fresh Cilantro
Combine coconut milk, chicken broth, ginger, and lemongrass in a medium saucepan.
Bring to a boil over high heat.
Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.
Reduce heat and simmer until chicken is firm and opaque, about 5-10 minutes.
Discard lemongrass.
Garnish with fresh basil and cilantro before serving.
Expert advice for the best results
Adjust chili paste to your spice preference.
Use full-fat coconut milk for the richest flavor.
Add a squeeze of lime juice right before serving for extra tang.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance. Flavors meld together nicely.
Ladle into bowls and garnish with fresh herbs and a swirl of coconut cream.
Serve hot with a side of jasmine rice.
Garnish with extra lime wedges.
Balances the spice and acidity.
Clean and refreshing.
Discover the story behind this recipe
A popular and traditional Thai soup, often served in restaurants and homes.
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