Ingredients:

  • 4 cups (950ml) Chicken Broth (low sodium preferred)
  • 1 (13.5 oz/ 400ml) can Full-Fat Coconut Milk (not light!)
  • 1-inch piece Fresh Galangal, thinly sliced (or Ginger, if unavailable)
  • 2 stalks Lemongrass, bruised and thinly sliced
  • 4-6 Kaffir Lime Leaves, torn (or zest of 1 lime, plus a couple extra lime wedges)
  • 2-3 Thai Bird's Eye Chilies, lightly crushed (or red pepper flakes to taste) - optional
  • 1/4 cup (60ml) Fish Sauce
  • 2 tablespoons (30ml) Lime Juice (freshly squeezed, naturally!)
  • 1 tablespoon (15ml) Sugar (granulated or palm sugar if you're feeling fancy)
  • 1 pound (450g) Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
  • 8 ounces (225g) Fresh Mushrooms, sliced (Oyster, Shiitake, or Button)
  • 1/2 cup (50g) Cherry Tomatoes, halved
  • Fresh Cilantro Leaves, chopped
  • Lime Wedges

Instructions:

  1. Gently crush the chilies (if using). Bruise and slice the lemongrass. Slice the galangal (or ginger). Tear the lime leaves.
  2. Combine the chicken broth, coconut milk, galangal (or ginger), lemongrass, lime leaves, and chilies (if using) in the pot. Bring to a simmer over medium heat.
  3. Add the chicken pieces to the simmering broth and cook until cooked through, about 5-7 minutes.
  4. Add the sliced mushrooms and halved cherry tomatoes to the soup. Cook until the mushrooms are tender, about 3-5 minutes.
  5. Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasonings as needed. The balance should be sour, salty, sweet, and spicy (if you've used chilies).
  6. Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges.