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Thai Galangal Chicken Soup


2 Servings


  • 1 cup sliced chicken breast

  • 1 can (14 fl. oz.) coconut milk

  • 1 cup chicken stock or water

  • 3-4 pieces galangal, sliced and crushed

  • 2-3 pieces lemon grass, sliced 

  • ½ cup oyster mushrooms

  • 3 kaffir lime leaves, torn

  • 1-3 red chilies, sliced

  • 2-3 tbsp fish sauce

  • 2 tbsp lime juice¼ cup coriander leaves (as garnish)


  1. Heat coconut milk and stock (or water) in a pot.

  2. After boiling, add galangal and lemon grass, and stir and cook until fragrant. 

  3. Add chicken and cook through. 

  4. Add mushrooms, fish sauce and kaffir lime leaves, and cook for a few minutes until mushrooms are cooked.

  5. Add the red chili.

  6. Turn off the heat and add lime juice.

  7. To serve, garnish with coriander leaves. Enjoy!

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