Prep Time: 10 Minutes
Active: 10-15 Minutes
Inactive: 10+ Minutes
Approx. Total Carbs for Entire Dish:
1/2 tablespoon coconut oil
1/8 teaspoon Thai dried chiles, finely ground
2 inch piece of galangal or ginger, skin on or off, thinly sliced
1/2 cup seafood or chicken stock (depending on the protein chosen)
2 cans full fat coconut milk
1 stalk lemongrass, cut into 3-4 pieces and flattened (for example with the handle of your knife) to help release the flavor
8 kaffir lime leaves
4 tablespoons fish sauce
2 cups of shrimp sliced into small chunks or chicken thinly sliced
1 cup shiitake mushrooms, sliced
1/2 onion, thinly sliced
2 tablespoons lime juice
Fresh cilantro and scallions chopped for serving
Tips & Substitutions
Thai dried chilis, lemongrass, galangal and kaffir lime leaves can be purchased at Asian markets
How do I know if my soup is simmering? If you see a bubble or two coming up every one to two seconds then your soup is simmering!
If you love making soups that require you to steep ingredients like lemongrass and kaffir lime leaves consider buying a stainless steel cooking infuser or using a large tea infuser so you don't have to go through and pick out the hard leftover pieces.
If you don't want crunchy bits of scallion topping your soup, stick with the green bits and stay away from the crunchier whiter bits.
Thai Dried Chilis: Chili powder or cayenne to give the soup a little kick
Shiitake Mushrooms: White button mushrooms or really any type of mushroom
Fresh vs Ground Ginger: Although we always prefer fresh herbs and spices due to flavor differences, it’s not always practical. If ground is all you have, use about 1/4-1/8 teaspoon of the ground variety for every tablespoon of the fresh variety.
In a soup pot, melt coconut oil and add your spice source whether it's the Thai dried chiles, chili powder, cayenne, or something entirely your own. Cook until fragrant, 1-2 minutes.
Add the coconut milk and bring to a boil.
If you have some sort of cooking or large tea infuser, add your galangal, lemongrass, and kaffir lime leaves to the infuser and throw it in the pot. Pour in the stock and fish sauce and add your chicken or shrimp if you’re choosing to add meat. If you like your onions less crunchy or your cut them thicker add them now. Bring the mixture down to a simmer. Cook until the meat is fully cooked through which can take 10 minutes or more if you have sliced the meat thicker.
Note: If you have more time and want to increase the depth of flavor, wait to add your chicken or shrimp to give the galangal, lemongrass, and kaffir lime leaves longer to steep. We've left them simmering for upwards of 30 minutes and it comes out great.
Add mushrooms, onions (if you haven't yet added them), lime juice, and simmer until the vegetables are soft but not mushy - approximately 5 minutes but, again, it depends on how you chopped your mushrooms and which type you decided to use.
Sprinkle chopped cilantro and/or scallions on top and serve!