Thai Coconut Chicken Soup

Instructions

1. Prepare the aromatics
   Slice the galangal or ginger into thin rounds. Remove the tough outer layers of the lemongrass, then bruise with the back of a knife and cut into 2-inch pieces. Tear the kaffir lime leaves slightly to release their flavor.
2. Simmer the broth base
   In a large pot, combine the coconut milk and chicken broth over medium heat. Add the galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer (do not boil) and cook for 10 minutes to infuse the flavors.
3. Cook the chicken
   Add the sliced chicken to the simmering broth. Cook for 5-7 minutes until the chicken is fully cooked through and no longer pink in the center.
4. Add the mushrooms
   Add the sliced mushrooms to the soup and simmer for another 3 minutes until they become tender.
5. Season the soup
   Stir in the fish sauce, lime juice, and palm sugar. Add the sliced Thai chilies according to your spice preference. Simmer for 2 more minutes to blend the flavors. Taste and adjust seasonings if needed, adding more fish sauce for saltiness or lime juice for acidity.
6. Final touches
   Turn off the heat and stir in half of the cilantro leaves and green onions, reserving the rest for garnish. Allow the soup to rest for 2-3 minutes to let the flavors meld together.
7. Serve the soup
   Remove the large pieces of galangal, lemongrass, and lime leaves before serving (or warn guests not to eat them). Ladle the soup into bowls and garnish with the remaining cilantro and green onions. Serve immediately while hot.