Follow these steps for perfect results
water
coconut milk
chicken bouillon
kaffir lime leaves
galangal
green onion
chopped
mushrooms
quartered
straw mushrooms
lemongrass
cut in to 2 inch pieces
chicken breast
cut in to pieces
sriracha sauce
honey
Combine water, chicken bouillon, coconut milk, kaffir lime leaves, galangal, lemongrass, sriracha, and honey in a large pot.
Bring the mixture to a boil.
Add green onions, mushrooms, and straw mushrooms to the pot.
Return to a boil.
Add chicken breast pieces.
Reduce heat and simmer for 1 hour.
Serve hot and enjoy!
Expert advice for the best results
Adjust the amount of sriracha to your preferred spice level.
For a richer flavor, use full-fat coconut milk.
Garnish with fresh cilantro or lime wedges before serving.
Everything you need to know before you start
15 minutes
Can be made a day ahead and refrigerated.
Serve in bowls, garnished with cilantro and a lime wedge.
Serve hot with a side of steamed rice.
Pair with spring rolls or other Thai appetizers.
Aromatic white wine that complements the spices.
Discover the story behind this recipe
A popular Thai soup known for its creamy coconut milk base and aromatic herbs.
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