dairy-free, gluten-free, nut-free
- 1 can 13.5 oz. coconut milk (most brands from Thailand work but I like Aroy-D because it does not contain any preservative or additive.)
- 2 cups water or chicken stock or vegetable stock or 1 cup stock plus one cup water
- ¼ tsp. salt
- 1 teaspoon palm sugar (any brand would do or sub regular sugar. The granulated one does not work. It will have to be either the paste form in a bottle or in a hard puck form)
- 1 stalk lemongrass, outer layers removed, cut to 1 ½ inch pieces, bruised
- 1 shallot, cut in half and smashed
- 1-2 Thai chilies, smashed
- 4 slices galangal
- 2 kaffir lime leaves, torn into smaller pieces
- 1 – 1 ½ cup chicken, shrimp, beef, or fried tofu
- 2-3 cups button mushroom or oyster mushrooms, sliced or torn
for the sauce
- 3 tbsp. fish sauce (Tiparos or Squid brands are my favorites) or 2½ tbsp. soy sauce (add ½ tsp. sugar if using soy sauce. When making Thai food, make sure to buy light/thin Thai soy sauce.)
- 4 tbsp. lime juice
- 1/2 tsp minced Thai Chilies or more for spicier soup
- 1 tbsp. cilantro leaves
- In a pot, combine stock or water with coconut milk. Bring to boil. Add galangal, lemongrass, one Thai chilies, shallots, and kaffir lime leaves. Add sugar and salt.
- Simmer for a couple of minutes, and then add chicken, simmer about 2 minutes, add mushrooms. If using shrimp, add mushrooms and shrimp at the same time. If using beef, simmer at low heat for 30 minutes before adding mushrooms.
- Meanwhile, make the sauce by combining all ingredients in a bowl.
- Turn down the heat and continue to simmer until mushrooms and chicken are cooked, about 5-7 minutes more. Add prepared sauce and serve.