Ingredients:

  • 4 cups Chicken Stock (low sodium)
  • 2 cans (13.5 oz each) Full-Fat Coconut Milk
  • 2 inches Galangal (fresh, sliced into 1/4-inch discs)
  • 2 stalks Lemongrass (tough outer leaves removed, stalks bruised)
  • 6 leaves Kaffir Lime Leaves (torn slightly)
  • 5 lbs Boneless, Skinless Chicken Thighs, sliced thinly
  • 8 oz Oyster Mushrooms, quartered or sliced
  • 3 Tbsp Fish Sauce (Nam Pla)
  • 3 Tbsp Fresh Lime Juice
  • 1 tsp Brown Sugar (packed)
  • 2–3 Red Thai Chillies (Prik Chi Fa), sliced diagonally (optional)
  • 1/2 cup Fresh Cilantro (Coriander), chopped, for garnish

Instructions:

  1. Bruise and Slice: Using the blunt side of your knife or a pestle, heavily bruise the lemongrass stalks and galangal slices. Tear the kaffir lime leaves down the middle slightly. Slice the chicken thighs into thin, bite-sized pieces.
  2. Combine Liquids: Pour the chicken stock and both cans of coconut milk into a large saucepan. Bring the mixture to a gentle simmer over medium heat. Do not let it boil vigorously, as this can cause the coconut milk to separate.
  3. Infuse: Add the bruised galangal, lemongrass, and torn kaffir lime leaves to the simmering liquid.
  4. Simmer: Reduce the heat to low and let the mixture gently simmer for 15 minutes to fully extract the beautiful Thai aromatics.
  5. Add Protein: Increase the heat slightly to maintain a gentle simmer. Add the sliced chicken and mushrooms. Cook for 3 to 5 minutes, until the chicken is opaque and cooked through.
  6. Remove Aromatics (Optional): If you prefer a cleaner soup, use tongs to remove and discard the lemongrass, galangal, and kaffir lime leaves.
  7. The Flavour Balance: Remove the soup from the heat. Stir in the fish sauce, brown sugar, and lime juice. Ensure you season off-heat to preserve the lime's vibrant acidity.
  8. Taste and Adjust: Taste the soup. It should hit creamy/rich, salty, sour, and slightly sweet notes. Adjust fish sauce (salt), lime juice (sour), or sugar (sweetness) as needed.
  9. Finish and Serve: Ladle the soup into bowls. Scatter with the sliced red chillies (if using) and a generous handful of fresh cilantro. Serve immediately.