A flavorful Thai soup featuring chicken, lemongrass, kaffir lime leaves, and galangal, simmered in coconut milk and seasoned with fish sauce and rock sugar. This tangy and spicy dish is best enjoyed with chili oil and fresh cilantro on top.
1: Using the back of the knife, pound the lemongrass to release its flavor. Slice the lemongrass and shallots and place them in a pot with some vegetable oil.
2: Dice the mushrooms and set them aside.
3: Debone the chicken breast and add the bone to the pot with the lemongrass and shallot. Dice the chicken to the same size as the mushrooms. Cover the chicken with plastic wrap and set aside in the fridge.
4: In the pot with the lemongrass, shallot and chicken bone, sweat them on medium heat for 3 mins or until the shallots become translucent.
5: Add kaffir lime leaves, galangal and chicken stock. Simmer on low heat for 25-30 mins.
6: While the stock is simmering, add some vegetable oil to a preheated pan on medium high heat. Add the mushrooms, salt and pepper and cook for 3-4 mins or until they are golden brown.
7: Strain the stock into a clean pot and add the chicken breast and mushrooms. Simmer for 15 mins.
8: Once the chicken is cooked add rock sugar, coconut milk, fish sauce, lime juice, and salt. Taste the soup for seasoning.
9: Serve the soup with chili oil and cilantro. Enjoy!
