This aromatic soup from Thailand balances sour and sweet flavors with chicken, coconut milk, galangal, and lemongrass. Its creamy, spicy character makes it one of Thailand’s best-known soups.
Simmer the chicken broth, galangal, lemongrass, and makrut lime leaves over medium heat for 5 minutes.
Add the chicken and mushrooms and cook over medium heat for 8 minutes, until the chicken is cooked through.
Add the coconut milk, fish sauce, and hot pepper. Heat for another 5 minutes without letting the soup boil.
Remove the pot from the heat and add the lemon juice.
Sprinkle with fresh cilantro and serve hot.
Store in a covered container in the refrigerator for up to 2 days. Do not bring the soup to a boil when reheating.
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