Ingredients

• 2 Cups Water or chicken stock
• 2 Cups Coconut milk
• Large Pinch Salt
• 1 Tsp Palm sugar
• 2 Stalks Lemongrass
• 1 Red Shallot
• 1-2 Thai chilies +2-4 for sauce
• 8 Slices Galangal, 50 grams
• 3 Kaffir lime leaves
• 5 Oz Oyster/button mushroom
• 10 Oz Chicken breast, Or 1 qt fried tofu
• 3-4 Tbsp Fish sauce
• 4 Tbsp Lime juices
• 1 Tbsp Cilantro leaves

Directions

• In a pot combine stock with coconut milk.
• Bring to boil.
• Bruise lemongrass, shallots, and 2 Thai chilies using a pestle.
• Add along with galangal and lime leaves to boiling stock.
• Simmer for a few minutes, and then add chicken and mushrooms, turn down the heat and continues to simmer until chicken is cooked (1 min or so).
• Season with salt and sugar to taste, it should be well seasoned.
• In a serving bowl, mix fish sauce, lime juice, the rest of the Thai chilies (minced) and cilantro.
• Ladle in the soup, stir and check seasoning. It should be rich, salty, sour and hot.

Photos