Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 stalks lemongrass, chopped
- 4 kaffir lime leaves
- 1 inch galangal, sliced
- 200 grams mushrooms, sliced
- 3 Thai bird chilies, smashed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
Instructions
- In a pot, bring the chicken broth to a boil.
- Add lemongrass, kaffir lime leaves, and galangal. Simmer for 10 minutes to release flavors.
- Add chicken and mushrooms; cook until chicken is done, about 10 minutes.
- Stir in bird chilies, fish sauce, lime juice, and sugar. Adjust seasoning to taste.
- Remove from heat and garnish with cilantro and jalapeño slices if using.
- Serve hot.
Notes
- For extra heat, increase the number of bird chilies.
- Use fresh herbs for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 25 grams
- Cholesterol: 70 milligrams