Coconut Galangal Chicken Soup with Lemongrass
A soothing Thai soup with tender chicken breast simmered in creamy coconut milk, fragrant galangal, and fresh lemongrass, brightened with lime juice. This thai-inspired soups (gluten free) ready in about 30 minutes pairs chicken breasts, thinly sliced, (1 can) coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken breasts, thinly sliced
- 14 oz (1 can) coconut milk
- 2 cups chicken broth
- 3 slices galangal, sliced
- 1 stalk lemongrass stalk, bruised and cut into 3 pieces
- 3 leaves kaffir lime leaves, torn
- 2 fresh Thai bird's eye chilies, smashed
- 1 cup mushrooms, halved
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves
- 1 tsp sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, combine 14 oz coconut milk and 2 cups chicken broth. Add 3 slices galangal, 1 bruised and cut lemongrass stalk, 3 torn kaffir lime leaves, and 2 smashed bird's eye chilies. Bring to a gentle boil over medium heat, then simmer uncovered for 10 minutes to infuse flavors.
- Step 2: Add 12 oz thinly sliced chicken breasts and 1 cup halved mushrooms to the pot. Simmer for 5-7 minutes until the chicken is cooked through and mushrooms are tender.
- Step 3: Season the soup with 2 tablespoons fish sauce, 1 teaspoon sugar, and 2 tablespoons fresh lime juice. Taste and adjust seasoning if needed.
- Step 4: Remove the galangal, lemongrass, and lime leaves from the soup. Ladle into bowls and garnish each with a sprinkle of 1/4 cup fresh cilantro leaves.
- Step 5: Serve hot as a comforting starter or light meal.
Frequently asked questions
How long does Coconut Galangal Chicken Soup with Lemongrass take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Galangal Chicken Soup with Lemongrass?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1 can) coconut milk from drying out.
Can I substitute ingredients in Coconut Galangal Chicken Soup with Lemongrass?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Galangal Chicken Soup with Lemongrass for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Galangal Chicken Soup with Lemongrass gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
