Harshita Sinha
1 can coconut milk, 2 cups chicken broth, 1 sliced chicken breast, 2–3 kaffir lime leaves, 1 stalk lemongrass, 1-inch galangal or ginger, 1 cup mushrooms, 1 Thai chili (optional), fish sauce, lime juice, cilantro.
Simmer coconut milk and broth with galangal, lemongrass, and lime leaves for 10 minutes.
Heat ghee in a pan.
Add sliced chicken and simmer until fully cooked, about 5–7 minutes.
Add mushrooms and Thai chili (if using). Simmer for 5 more minutes.
Stir in fish sauce and fresh lime juice. Adjust salt or spice to taste.
Serve hot, garnished with fresh cilantro and extra lime wedges.
This Thai Coconut Soup is light, healing, and full of flavor—perfect year-round.