- Chicken fillets ( cubed)- 2 or 500 gm
- Coconut oil - 2-3 tbsp
- Onion ( quartered)- 1
- Coconut milk- 1 can
- Chicken stock- 4 cups
- Lemongrass ( finely chopped)- 3 stalks
- Galangal ( chopped) - 1 tbsp
- Tomatoes( diced)- 2 large
- Thai sillies- 3
- Oyster mushrooms/ or any of your choice- 400 gm
- Kaffir leaves- 7-8
- Fresh lime juice- 4 tbsp or as needed
- Fresh cilantro- 2 tbsp
- Salt- to taste
- Heat 3 tbs of coconut oil in a medium saucepan. Add the chicken fillets and fry about 5 minutes or until slightly browned.
- In the meantime cut off the stem of the galangal and finely chop the root.
- Take the lemongrass, remove the outer layer and the end root. Slice the tender inner flesh ( this will help to release its wonderful fragrance in this soup).
- Add the galangal & the lemongrass to the chicken. Fry 2-3 minutes , then pour 1 cup of chicken stock and cook another 5 minutes. Add the onion bring the soup to boil. Allow to boil 5 minutes.
- Take out the cooked onion and lemon grass from the soup.
- In a medium bowl mix together the coconut milk with 3 cups of chicken stock. Pour it into the saucepan. Just before the coconut milk comes to a boil, add the mushrooms & the tomatoes. Cook 5 -7 minutes over low heat.
- Don't bring the coconut milk to boil, just maintain a low heat. Stir the soup very gently in one direction only, otherwise the coconut milk will start to curdle.
- Take the kaffir lime leaves, tear them with your hand in halves, and throw them into the soup. Breaking the leaves will help to release their flavor. Add salt & toss the red chilies into the soup too.
- Cook the soup for about 5 - 10 minutes over very low heat. You want all the ingredients to be fully cooked, but try not to overcook the coconut milk.
- Turn off the heat. Add the lime juice & the chopped cilantro. Give it a quick stir.
- The soup is ready to be served!
- Category: Soups
- Cuisine: Thai cuisine