From craving to table
Instructions
- 1
In a large pot, bring the chicken broth to a gentle boil over medium heat.
- 2
Add lemongrass, galangal, kaffir lime leaves, and chilies (if using). Simmer for 5 minutes to infuse the broth.
- 3
Add sliced chicken and cook for 5-6 minutes, or until just cooked through.
- 4
Pour in the coconut milk and bring back to a gentle simmer (do not boil).
- 5
Add mushrooms and cook for 3-4 minutes until tender.
- 6
Season with fish sauce, lime juice, sugar, and salt. Taste and adjust seasoning as needed.
- 7
Remove lemongrass, galangal, and lime leaves before serving.
- 8
Ladle soup into bowls. Garnish with chopped cilantro and serve with lime wedges on the side.