Thai Chicken Soup
Recipe type: Soup
Serves: 4
The following recipe closely follows David Thompson’s Chicken and Galangal Soup from the book “Thai Food”. I’ve made changes as I saw relevant to my kitchen. I like to serve this soup with Thai jasmine rice, which is optional, a few wedges of lime, and extra chilies and cilantro if there are any left over.
  • 2 cups chicken stock
  • 1 cup coconut milk
  • ½ cup coconut cream (not sweetened)
  • Pinch of salt
  • 1 teaspoon palm sugar (or regular sugar)
  • 2 stalks lemongrass, trimmed
  • 3 red shallots, peeled
  • 2-3 bird's eye, or other small hot chilies (plus extra for garnish, optional)
  • 1 knob galangal, peeled and sliced
  • 3 kaffir lime leaves (optional)
  • 3 ounces chanterelles, straw or other mushrooms, torn
  • 2 small boneless and skinless chicken breasts
  • 2-3 tablespoons fish sauce
  • 1 lime
  • 1 small bunch coriander (cilantro), destemmed
  1. In a medium saucepan, combine the stock with the coconut milk and cream. Bring the mixture to a boil, add in the salt and sugar, and reduce the heat to a simmer.
  2. Crush together the lemongrass, shallots, and chilies using a mortar and pestle or a food processor. Add this paste to the stock, along with the galangal and lime leaves. Simmer for a few minutes, and then stir in the mushrooms and chicken.
  3. Turn down the heat and continue to simmer until the chicken is cooked through.
  4. In a serving bowl, mix the fish sauce, 1 tablespoon of lime juice, any extra chilies, and some of the coriander. Ladle some of the chicken pieces into the bowl. Add as much liquid as you like.
Recipe by Within The Wild at