Thai Coconut 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. Tear the kaffir lime leaves slightly to release their aroma. Slice the Thai chili peppers, being careful not to touch your eyes afterward.
2. Create the soup base
   In a large pot over medium heat, combine the coconut milk and chicken broth. Add the lemongrass, galangal or ginger, and kaffir lime leaves. Bring to a gentle simmer (do not boil) and cook for 10 minutes to infuse the flavors.
3. Add the proteins and vegetables
   Add the sliced chicken and mushrooms to the simmering broth. Cook for 5-7 minutes until the chicken is fully cooked and no longer pink. Be careful not to overcook the chicken as it can become tough.
4. Season the soup
   Stir in the fish sauce, lime juice, and brown sugar. Adjust seasonings to taste, balancing the sour, salty, and sweet flavors that are characteristic of Thai cuisine. Add the Thai chili peppers for heat.
5. Finish and garnish
   Remove from heat and discard the lemongrass stalks, galangal slices, and kaffir lime leaves. These are meant for flavor but not for eating. Stir in most of the cilantro and green onions, reserving some for garnish.
6. Serve
   Ladle the hot soup into bowls. Garnish with the remaining cilantro, green onions, and additional lime wedges on the side. For an authentic Thai meal, serve with steamed jasmine rice on the side.