Ingredients:

  • 1 tbsp vegetable oil (15ml)
  • 2 stalks lemongrass, bruised (about 6 inches each)
  • 1 inch piece of galangal (or ginger), thinly sliced (2.5 cm)
  • 4 kaffir lime leaves, torn (or zest of 1 lime)
  • 4 cups chicken broth (960ml)
  • 1 red chili, finely sliced (optional, for spice)
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 (13.5 oz) can full-fat coconut milk (400ml)
  • 2 tbsp fish sauce (30ml)
  • 1 tbsp lime juice (15ml)
  • 1 tsp sugar (5ml)
  • 8 oz mushrooms, sliced (button, shiitake, or oyster) (225g)
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Heat oil in the pot. Add lemongrass, galangal/ginger, kaffir lime leaves (or lime zest), and chili (if using). Sauté until fragrant (about 3 minutes).
  2. Pour in chicken broth. Bring to a simmer. Add chicken and cook until cooked through.
  3. Add mushrooms and simmer until just tender.
  4. Reduce heat to low. Stir in coconut milk, fish sauce, lime juice, and sugar. Do not boil. Taste and adjust seasonings.
  5. Ladle soup into bowls. Garnish with fresh cilantro and lime wedges. Serve immediately.