Thai Chicken Coconut Milk Soup with Galangal

Name: Thai Chicken Coconut Milk Soup with Galangal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into 1-inch pieces; 14 oz (400 ml) unsweetened coconut milk (full-fat, canned or carton); 3 cups (720 ml) low-sodium chicken broth or stock; 2 oz (55 g) fresh galangal (or frozen), peeled or scrubbed clean, sliced into thin coins (no need to peel if using thin-skinned young galangal); 2 fresh Thai red chilies (or 1–2 bird's eye chilies), halved lengthwise, seeds left in for more heat (or removed for less spice); 3 tbsp (45 ml) fresh lime juice; 1 tbsp (15 ml) fish sauce (nam pla); 2 lemongrass stalks, trimmed of dry tops and roots, white and light green parts only, smashed slightly with the side of a knife to release oils; 8 oz (225 g) mushrooms (cremini, oyster, or Thai straw mushrooms), cleaned, halved or quartered if large; 2 shallots, peeled, thinly sliced; 3 garlic cloves, minced; ½ cup (30 g) fresh cilantro, roughly chopped (leaves and tender stems) (optional); 1 tbsp (15 ml) neutral oil (vegetable or canola)

From the MyKitchenBank Kitchen

A silky, aromatic Thai chicken soup built on a foundation of coconut milk, galangal, and fresh lime juice. Tender chicken thighs simmer in a fragrant broth balanced between creamy, spicy, salty, and bright citrus notes. This is comfort food that's naturally gluten-free and comes together in under 45 minutes.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into 1-inch pieces
14 oz (400 ml) unsweetened coconut milk (full-fat, canned or carton)
3 cups (720 ml) low-sodium chicken broth or stock
2 oz (55 g) fresh galangal (or frozen), peeled or scrubbed clean, sliced into thin coins (no need to peel if using thin-skinned young galangal)
2 fresh Thai red chilies (or 1–2 bird's eye chilies), halved lengthwise, seeds left in for more heat (or removed for less spice)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) fish sauce (nam pla)
2 lemongrass stalks, trimmed of dry tops and roots, white and light green parts only, smashed slightly with the side of a knife to release oils
8 oz (225 g) mushrooms (cremini, oyster, or Thai straw mushrooms), cleaned, halved or quartered if large
2 shallots, peeled, thinly sliced
3 garlic cloves, minced
½ cup (30 g) fresh cilantro, roughly chopped (leaves and tender stems) (optional)
1 tbsp (15 ml) neutral oil (vegetable or canola)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5–6 quart capacity)
Sharp knife and cutting board
Wooden spoon or ladle
Instant-read thermometer (optional, to verify chicken is cooked through)
Fine-mesh strainer (optional, for a smoother broth)

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown evenly
Have all ingredients prepped and within arm's reach before you start cooking
If using fresh galangal from the freezer, no need to thaw—just slice

1
Sear the chicken
- Heat 1 tbsp (15 ml) oil in a large heavy pot over medium-high heat.
- Once shimmering, add the prepared chicken pieces in a single layer.
- Sear without stirring for 3–4 minutes until lightly browned on one side.
- Stir and cook for another 2–3 minutes until mostly opaque on the surface.
- You're not cooking it through yet—just building flavor.
- Transfer to a clean plate and set aside.
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Ready when: Chicken is lightly golden on the surface but not fully cooked
Tip: Pat the chicken dry before searing so it browns instead of steaming. Don't crowd the pot—if needed, work in two batches.
2
Build the flavor base
- In the same pot with the fond still clinging to the bottom, reduce heat to medium.
- Add the minced garlic and thinly sliced shallots.
- Stir constantly for 1–2 minutes until fragrant and the shallots soften slightly.
- You should smell sweet, deep onion and garlic aromas filling your kitchen.
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Ready when: Shallots are soft and beginning to color; garlic is fragrant
Tip: Watch the garlic carefully so it doesn't burn. If it starts to darken too quickly, lower the heat slightly.
3
Add broth and aromatics
- Pour in the 3 cups (720 ml) chicken broth.
- Scrape the bottom of the pot with a wooden spoon to lift any browned bits.
- Add the smashed lemongrass stalks and the sliced galangal coins.
- Stir to combine.
- Bring the liquid to a gentle simmer over medium-high heat, then reduce to medium to maintain a low, steady simmer.
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Ready when: Liquid is steaming and small bubbles break the surface steadily
Tip: Don't let it boil aggressively or the coconut milk may separate. Gentle heat releases the aromatics without curdling the cream.
4
Return chicken and add coconut
- Return the seared chicken to the pot, including any juices that have collected on the plate.
- Pour in the 14 oz (400 ml) coconut milk and stir well to combine.
- Add the halved Thai chilies.
- Bring the mixture back to a gentle simmer, then reduce heat to medium-low.
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Ready when: Soup is simmering gently; chicken is mostly submerged
Tip: Stir the coconut milk well before adding so the cream and liquid are fully combined. If the can has been separated, this matters.
5
Simmer and cook chicken throughOven 165°F / 75°C
- Allow the soup to simmer gently for 8–10 minutes.
- The chicken will finish cooking through.
- At 8 minutes, test a piece of chicken with a fork or instant-read thermometer—it should be tender and reach 165°F (74°C) internal temperature.
- Once fully cooked, add the halved or quartered mushrooms and stir to distribute.
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Ready when: Chicken is fork-tender and registers 165°F (74°C); mushrooms begin to release liquid
Tip: Resist the urge to stir constantly. Let the soup simmer undisturbed so flavors meld. Stir only once or twice.
6
Season to balance
- Taste the soup and add the fish sauce (nam pla) and fresh lime juice.
- Start with the full amounts and taste again.
- Adjust: add more lime juice if it needs brightness, more fish sauce if it needs depth and salt, or a pinch more fish sauce if the coconut flavor dominates.
- The soup should taste savory, aromatic, with a gentle heat and a finishing brightness from the lime.
- Simmer for 1–2 minutes more to marry the flavors.
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Ready when: Soup is well-seasoned and balanced; no single flavor dominates
Tip: Always taste first, then season. Fish sauce can be overpowering if added all at once. Lime juice should hit you at the end, brightening everything.
7
Finish and serve
- Ladle the soup into bowls.
- Discard or fish out the lemongrass stalks and galangal coins if you prefer a cleaner presentation (many Thai diners eat around them, and they're safe to nibble on if you like the flavor intensity).
- Garnish each bowl with fresh cilantro, thinly sliced Thai chilies for extra heat, and a lime wedge on the side.
- Serve immediately.
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Tip: If you prefer a smoother broth without visible pieces of galangal and lemongrass, strain the soup through a fine-mesh sieve before serving. This is optional and a matter of preference.

Good to know

Tips

Fresh galangal has a subtle piney, medicinal warmth that dried galangal can't replicate. If using frozen, there's no need to thaw—just slice directly from the freezer.
Coconut milk often separates during storage. Shake the can well or whisk before adding to ensure a creamy, well-emulsified soup. If it still seems separated, stir it into the broth off heat for a moment.
The heat of this soup comes from the Thai chilies. Leave them halved and whole for gentle flavor and heat (diners can push them to the side), or slice and seed them to control the spice level.
This soup is gluten-free if you use tamari instead of regular soy sauce and ensure your fish sauce and broth are certified gluten-free.

Make ahead

You can make the soup up to 2 days ahead. Prepare through Step 6 (seasoning), then cool, cover, and refrigerate. The flavors deepen as it sits. Reheat gently over medium-low heat without boiling. Add fresh cilantro and lime just before serving. Do not freeze, as the texture of the chicken and mushrooms suffers when thawed.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 2 days in an airtight container. Freezer: not recommended (chicken and mushrooms become mushy when thawed). To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until steaming. Do not boil.

Substitutions

fresh Thai red chilies (or 1–2 bird's eye chilies) → 1–2 serrano peppers or jalapeños (halved lengthwise), or ½–1 tsp red pepper flakes. Bird's eye chilies and serranos vary in heat; start with less and taste as you cook. Red pepper flakes lack the fresh flavor but deliver consistent spice.
fresh galangal (or frozen) → Fresh ginger (1 inch, peeled and sliced) or a combination of 1 tbsp (6 g) dried galangal powder rehydrated in 2 tbsp warm water. Ginger is more peppery and less piney than galangal; use slightly less. Dried galangal is concentrated, so use sparingly and add to the broth step.
fish sauce (nam pla) → Soy sauce (use ¾ tbsp / 11 ml) or tamari for a gluten-free option. Fish sauce is traditional and irreplaceable for authentic flavor, but soy sauce works in a pinch. The soup will taste slightly different—less umami-rich but still balanced.
mushrooms (cremini, oyster, or Thai straw mushrooms) → Zucchini (½ medium, diced), bell peppers (diced), or baby spinach (1 cup / 30 g, added in the final minute). Mushrooms add earthiness and substance. Lighter vegetables work too but change the body of the soup. Add spinach at the very end so it wilts without becoming mushy.