How to make it
5 steps. Take it one step at a time.
Combine the chicken stock, half of the coconut milk, sliced galangal
In a medium pot, combine the chicken stock, half of the coconut milk (200ml / 0.8 cup), sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Bring to a gentle boil.
Add the sliced chicken and mushrooms
Add the sliced chicken and mushrooms to the pot. Simmer over medium heat for 5-7 minutes until the chicken is cooked through.
7 minPour in the remaining coconut milk
Pour in the remaining coconut milk (200ml / 0.8 cup) and add the fish sauce and palm sugar. Stir well and let it come back to a simmer. Do not let it boil vigorously after adding coconut milk to prevent curdling.
2 minTurn off the heat
Turn off the heat. Stir in the lime juice and crushed chilies. Taste and adjust with more fish sauce or lime juice if needed.
Ladle the soup into bowls, ensuring everyone gets some aromatics
Ladle the soup into bowls, ensuring everyone gets some aromatics. Top with fresh cilantro and serve hot.
A little kitchen wisdom
Galangal is the soul of this dish; while it looks like ginger, it has a sharper, citrusy-pine flavor that cannot be substituted. For a richer soup, use full-fat coconut milk.
