Ingredients:

  • 1 tbsp neutral oil
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 tbsp galangal, thinly sliced
  • 3 cloves garlic, minced
  • 4 kaffir lime leaves, torn slightly
  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 4 cups low-sodium chicken broth
  • 1 can (13½ oz) full-fat coconut milk
  • 8 oz mushrooms, sliced
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 2 tbsp fresh lime juice
  • 1 tsp red chili flakes
  • 1/4 cup fresh cilantro, chopped
  • 2 scallions, thinly sliced

Instructions:

  1. Heat the neutral oil in a large pot over medium heat. Add the lemongrass, galangal, and kaffir lime leaves; sauté for 2-3 minutes until fragrant and leaves are slightly wilted.
  2. Stir in the minced garlic and cook for another 30 seconds until golden.
  3. Pour in the chicken broth and bring to a gentle boil.
  4. Reduce heat to medium-low and add the sliced chicken breast and mushrooms. Simmer for 5-7 minutes until the chicken is opaque and reaches a safe internal temperature of 165°F/74°C.
  5. Stir in the coconut milk, fish sauce, and coconut sugar. Bring the soup back to a very gentle simmer for 2 minutes, ensuring it does not reach a rolling boil to prevent the coconut milk from separating.
  6. Remove the pot from the heat. Stir in the fresh lime juice and red chili flakes.
  7. Garnish with fresh cilantro and sliced scallions before serving.