Ingredients:

  • 1 tbsp coconut oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch fresh ginger, thinly sliced (approx. 2.5 cm)
  • 1 inch fresh galangal, thinly sliced (approx. 2.5cm)
  • 2 stalks lemongrass, bruised and chopped (approx. 2 stalks)
  • 2-4 Thai chilies, sliced (or chili flakes to taste)
  • 4 Kaffir lime leaves, bruised (approx. 4 leaves)
  • 4 cups chicken broth (approx. 950ml)
  • 1 (13.5 oz/400 ml) can full-fat coconut milk
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (approx. 450g)
  • 2 tbsp fish sauce (or soy sauce for vegetarian) (approx. 30ml)
  • 2 tbsp lime juice, freshly squeezed (approx. 30ml)
  • 1 cup sliced mushrooms (shiitake or oyster mushrooms are best) (approx. 100g)
  • 1/2 cup cherry tomatoes, halved (approx. 75g)
  • 1/4 cup fresh cilantro, chopped (approx. 15g)
  • Salt and pepper to taste

Instructions:

  1. Heat coconut oil in a large pot over medium heat. Add garlic, ginger, galangal, lemongrass, chilies, and lime leaves. Sauté until fragrant (about 2-3 minutes), being careful not to burn the garlic.
  2. Pour in chicken broth and coconut milk. Bring to a simmer.
  3. Add chicken pieces to the pot. Simmer until chicken is cooked through (about 5-7 minutes), ensuring the internal temperature reaches 165°F (74°C).
  4. Add mushrooms and halved cherry tomatoes. Simmer for another 3-5 minutes, until mushrooms are tender.
  5. Stir in fish sauce (or soy sauce), lime juice, salt, and pepper to taste.
  6. Remove from heat. Garnish with fresh cilantro and serve hot.