Best Thai Coconut Chicken Soup


  • 1 lb (about 450g) boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 cans (800ml) coconut milk
  • 3 cups (750ml) chicken broth
  • 1-2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 3-4 kaffir lime leaves, torn into pieces
  • 1-2 red bird’s eye chilies, sliced (adjust according to your spice preference)
  • 1-inch piece galangal or ginger, sliced
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 medium tomato, cut into wedges
  • 8-10 mushrooms, sliced
  • 2 tablespoons fish sauce (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • Juice of 1-2 limes
  • Fresh cilantro leaves for garnish
  • Thai basil leaves for garnish (optional)

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