Thai Chicken Soup - Cup Recipe

Bruise the lemongrass: remove outer tough layer, smash the stalk with the back of a knife and cut into 2–3 pieces. Thinly slice the galangal (or ginger). Tear kaffir lime leaves into halves to release oils.

In a small saucepan over medium heat, combine 2 cups chicken stock, lemongrass, sliced galangal, and kaffir lime leaves. Bring to a gentle simmer (do not boil vigorously) and simmer uncovered for 8 minutes to infuse flavors.

After 8 minutes, strain the infused stock into a clean pot or bowl, discarding the lemongrass pieces and galangal slices (or leave a small amount for stronger flavor, if desired). Return strained stock to the saucepan and keep at a low simmer.

Stir in 1/2 cup coconut milk into the simmering strained stock and warm through for 1–2 minutes. Do not let the coconut milk boil vigorously; maintain a gentle simmer.

Thinly slice the chicken breast across the grain to yield very thin pieces (about 1–2 mm). If preferred, cut into bite-sized strips that will cook quickly in the hot broth.

Add sliced chicken to the gently simmering coconut-infused broth. Poach the chicken for 3–4 minutes until opaque and just cooked through. Taste a piece to ensure doneness; cooking time will vary with thickness.

Once chicken is cooked, stir in 1 tablespoon fish sauce to season the soup base. Keep the soup on the lowest heat to maintain temperature without boiling.

While the broth is infusing or the chicken is resting, prepare aromatics: thinly slice mushrooms, mince or very thinly slice shallot, slice the chili into thin rounds (remove seeds for less heat), and slice green onion.

Add the sliced mushrooms and shallot to the simmering soup during the last 2 minutes of chicken poaching so they soften but retain some texture.

Remove the pot from heat. Stir in 1 teaspoon fresh lime juice, the thinly sliced chili (adjust to heat preference), chopped cilantro leaves, and sliced green onion. These fresh aromatics brighten the soup—add them off the heat to preserve their fresh flavor.

Balance flavors: stir in 1/2 teaspoon palm sugar and 1/8 teaspoon freshly ground white pepper. Taste and adjust: add more fish sauce for saltiness, lime juice for acidity, or sugar for sweetness until the classic Thai balance (salty-sour-sweet-spicy) is achieved.

Ladle the soup into a warm cup. Garnish with additional cilantro, a few slices of green onion, and a lime wedge on the side. Serve immediately so the chicken remains tender.