Uploaded July 2026 | Updated September 2026, 2 weeks ago
A spicy soup, made with coconut milk, galangal, lemongrass, shiitake mushrooms, chillies and chicken. I'm not kidding, it will blow your mind!
Ingredients
1 tbsp oil (I like to use avocado oil)
1 onion peeled and finely chopped
3 cloves garlic peeled and minced
2 tsp galangal paste or a 2cm piece of galangal, peeled and finely chopped
1 lemon grass stalk tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste)
4 kaffir lime leaves
2 red chillies sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier)
10 shiitake mushrooms sliced in half
1 tbsp red Thai curry paste
1 litre good quality chicken stock
400 ml (14 oz) can of coconut milk
1 tbsp fish sauce
1 tbsp light brown sugar
juice of 1 lime about 2 tbsp
6 cooked chicken thigh fillets, shredded
Optional if you want a slightly thicker soup
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry
To Serve
small bunch fresh coriander roughly torn
2 tsp chilli oil for drizzling
1 lime sliced
Instructions
✅Heat the oil in a large saucepan over a medium heat.
✅Add the onion and cook for 5 minutes, stirring often, until softened.
✅Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms, and Thai curry paste. Cook for one minute, stirring often.
✅Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken.
✅Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring.
✅Taste the soup and season with a little salt and pepper if needed.
✅Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.
A spicy soup, made with coconut milk, galangal, lemongrass, shiitake mushrooms, chillies and chicken. I'm not kidding, it will blow your mind!
Ingredients
1 tbsp oil (I like to use avocado oil)
1 onion peeled and finely chopped
3 cloves garlic peeled and minced
2 tsp galangal paste or a 2cm piece of galangal, peeled and finely chopped
1 lemon grass stalk tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste)
4 kaffir lime leaves
2 red chillies sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier)
10 shiitake mushrooms sliced in half
1 tbsp red Thai curry paste
1 litre good quality chicken stock
400 ml (14 oz) can of coconut milk
1 tbsp fish sauce
1 tbsp light brown sugar
juice of 1 lime about 2 tbsp
6 cooked chicken thigh fillets, shredded
Optional if you want a slightly thicker soup
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry
To Serve
small bunch fresh coriander roughly torn
2 tsp chilli oil for drizzling
1 lime sliced
Instructions
✅Heat the oil in a large saucepan over a medium heat.
✅Add the onion and cook for 5 minutes, stirring often, until softened.
✅Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms, and Thai curry paste. Cook for one minute, stirring often.
✅Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken.
✅Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring.
✅Taste the soup and season with a little salt and pepper if needed.
✅Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.
