Description
A fragrant and flavorful Thai soup with creamy coconut milk, aromatic herbs, spicy red curry notes, tender chicken (or tofu/shrimp), and bright lime—a perfect balance of spicy, sour, and savory.
Ingredients
- 1 tbsp neutral oil (vegetable or coconut oil)
- 2 shallots or ½ onion, thinly sliced
- 3–4 slices fresh galangal (or ginger if unavailable)
- 1 stalk lemongrass, trimmed and bruised
- 3–5 kaffir lime leaves
- 1 tbsp red curry paste
- 4–7 cups chicken or vegetable broth
- 2–3 tbsp fish sauce (or soy sauce for vegetarian/vegan)
- 1 tbsp brown sugar or palm sugar
- 1 can (≈13.5–14 oz) full‑fat coconut milk (or cream)
- 4 oz mushrooms (shiitake/cremini), sliced
- 1 lb protein: thinly sliced chicken breast or thighs (or tofu/shrimp)
- 2–3 tbsp fresh lime juice
- Chopped cilantro and sliced green onions, for garnish
- Optional: chili‑garlic sauce or fresh Thai chilies for extra heat
Instructions
- In a pot over medium heat, warm oil and sauté shallots (or onion), galangal, lemongrass, and lime leaves until fragrant.
- Add red curry paste and cook briefly, stirring.
- Pour in broth, fish sauce, and sugar; bring to a simmer and cook for about 10–15 minutes to infuse flavors.
- Stir in coconut milk, mushrooms, and protein; simmer until cooked—about 5 minutes for mushrooms and shrimp, 10–15 minutes for chicken.
- Remove aromatics (galangal, lemongrass, lime leaves).
- Stir in lime juice; adjust seasoning with more fish sauce or lime as desired.
- Ladle into bowls and garnish with cilantro, green onions, and extra chili if desired. Serve hot.
Notes
- Galangal gives authentic flavor—substitute ginger only if necessary :contentReference[oaicite:1]{index=1}.
- Use broth and aromatics in stages to build layered flavor and avoid over-rich coconut-only broth :contentReference[oaicite:2]{index=2}.
- For vegan or Whole30 version, substitute vegetable broth, soy sauce (or coconut aminos) instead of fish sauce, and use tofu instead of chicken :contentReference[oaicite:3]{index=3}.
- This soup stores well for up to 3 days refrigerated but may separate if frozen :contentReference[oaicite:4]{index=4}.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: ~224 kcal
- Sugar: ~2–3 g
- Sodium: Moderate (varies with broth and fish sauce)
- Fat: ~18 g
- Saturated Fat: High (from coconut milk)
- Unsaturated Fat: Moderate
- Trans Fat: 0 g
- Carbohydrates: ~9 g
- Fiber: ~1 g
- Protein: ~9 g
- Cholesterol: Depends on protein (chicken vs none)
