Vibrant Thai soup with tender chicken, mushrooms, and spicy-sour broth infused with lemongrass and lime.
# What You’ll Need:
→ Chicken
01 - 12 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Broth
02 - 5 cups chicken stock
03 - 2 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and smashed
04 - 5 kaffir lime leaves, torn
05 - 3 slices galangal or fresh ginger
06 - 2 Thai birds eye chiles, smashed
→ Vegetables
07 - 5 oz oyster or button mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
→ Seasonings
10 - 2 tablespoons nam prik pao (Thai roasted chili paste)
11 - 2 tablespoons fish sauce
12 - 1 tablespoon sugar
13 - 1/2 teaspoon salt
14 - 2 tablespoons freshly squeezed lime juice, plus extra for serving
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 Thai chiles, sliced (optional)
# How To Make It:
01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and smashed chiles. Simmer for 5 minutes to infuse flavors.
02 - Add chicken slices and simmer for 3 to 4 minutes until cooked through. Skim off any foam that rises to the surface.
03 - Stir in mushrooms, tomatoes, and onion. Simmer for another 3 to 4 minutes until vegetables are tender but retain slight firmness.
04 - Add nam prik pao, fish sauce, sugar, and salt. Stir well and simmer for 2 more minutes. Adjust seasoning to taste.
05 - Remove from heat and stir in lime juice. Taste and adjust sourness or salt as needed.
06 - Ladle into bowls and garnish with fresh cilantro and extra chiles if desired. Serve immediately with lime wedges on the side.
