From The King & I restaurant in Calgary

2009 Mar/Apr

A delicious Thai herbed soup using chicken and coconut milk.


  • 1 lb chicken breast, sliced
  • 4 c. coconut milk
  • ½ c. coconut cream
  • ½ c. young galangal, sliced
  • 1 lemongrass stalks, bulb finely chopped
  • 5 kaffir lime leaves, shredded
  • 3 – 4 T. fish sauce
  • 4 – 5 T. lime juice
  • 5 hot chiles, crushed with pestle
  • 1 ½ c. straw mushrooms, halved
  • 2 stalks coriander, chopped (garnish)


Put coconut milk in a pot, add chicken, lemongrass, galangal kaffir lime leaves and bring to a boil over medium heat. Add fish sauce.

Bring to a boil and add mushrooms. Stir in coconut cream and bring to a boil again. Remove from heat. Season to taste with lime juice, more fish sauce and chiles. Garnish with coriander and serve hot.