Follow these steps for perfect results
Chicken thighs
chuck cut
Coconut milk
Galangal
whole
Lemongrass
thick
Coriander
sliced
Green onion
sliced
Red Thai chilies
Onion
chuck cut
Fish sauce
Chicken stock powder
Sugar
Cherry tomatoes
optional
Mushrooms
slices
In a pot, combine coconut milk, galangal slices, and lemongrass slices. Bring to a boil.
Add the chicken and chili slices. Bring to a boil again, cooking until the chicken is cooked through.
Add the tomatoes (if using), sliced onions, sliced mushrooms, sliced green onion, and coriander.
Add the fish sauce, sugar, and chicken stock powder. Stir well to combine all the flavors.
Reduce heat to low and simmer for 3 minutes.
Expert advice for the best results
Adjust the amount of chilies to your spice preference.
Add kaffir lime leaves for extra aroma (if available).
Everything you need to know before you start
15 minutes
The base (coconut milk, galangal, lemongrass) can be made ahead.
Serve in bowls, garnished with fresh coriander and a lime wedge.
Serve hot with steamed rice.
The slight sweetness complements the spice.
A crisp and refreshing option.
Discover the story behind this recipe
A popular and widely enjoyed Thai soup.
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