Ingredients for 4 people

  • 2 stalks lemongrass
  • 7 cm of fresh Thai galangal, thinly cut
  • 2.5 dl chicken stock
  • 7.5 dl coconut milk 
  • 3 chicken breasts, cut into small bite-size pieces
  • 10 champignon mushrooms, quartered
  • 1 small onion, quartered and sliced
  • 4 Thai chilies, smashed 
  • 6 fresh kaffir lime leaves
  • 6-8 tbsp. fish sauce, to taste
  • juice of 4 limes, to taste
  • 1-2 tbsp. palm sugar 
  • handful of cilantro leaves
  • cherry tomatoes (optional)


to increase flavor, the first thing you should do is to concentrate your chicken stock. to put the stock in a pan and bring it to a boil, then reduce it over medium-high heat until the liquid reduces in half. 

cut off the bottom your lemongrass stalks and discard. remove the loose outer layer of leaves. slice lemongrass in about 4 cm pieces, smash the lemongrass and chilies, in order to release the flavors using the side of your knife or a mortar and pestle.

place lemongrass, thinly sliced galangal, and kaffir lime leaves in soup pot with coconut milk and chicken broth. bring to a low boil.

add onion, mushrooms and chicken and keep at a low boil, until chicken is cooked through, about 10-15 minutes.

dd lime juice, fish sauce, sugar to taste and cherry tomatoes.

sprinkle cilantro leaves on top.

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