Coconut Lemongrass Soup

Instructions

1. Prepare the aromatics
   Bruise the lemongrass stalks with the back of a knife to release their flavor. Slice the galangal or ginger into thin rounds. Tear the kaffir lime leaves slightly to release their oils.
2. Create the broth base
   In a large pot, combine the coconut milk and chicken broth. Add the lemongrass, galangal or ginger, and kaffir lime leaves. Bring to a gentle simmer over medium heat. Do not let it boil vigorously as this can cause the coconut milk to separate.
3. Simmer the aromatics
   Allow the broth to simmer gently for 10-15 minutes to infuse the flavors. The longer you simmer, the more pronounced the flavors will be.
4. Add the protein and vegetables
   Add the sliced chicken and mushrooms to the simmering broth. Cook for about 5-7 minutes until the chicken is fully cooked and the mushrooms are tender.
5. Season the soup
   Stir in the fish sauce, lime juice, and palm sugar. Add the sliced Thai chilies if using. Taste and adjust seasoning as needed - the soup should be a balance of salty, sour, and slightly sweet flavors.
6. Finish and garnish
   Remove from heat and discard the lemongrass stalks, galangal slices, and lime leaves (or warn diners not to eat these). Stir in most of the chopped cilantro and green onions, reserving some for garnish.
7. Serve immediately
   Ladle the hot soup into bowls. Garnish with the remaining cilantro and green onions. Serve with additional lime wedges on the side for those who prefer a more sour taste.