Ingredients
- 2 fresh lemongrass sticks, in 2-inch (5cm) pieces (or 2 teaspoons bottled chopped lemongrass)
- 3 cups (750ml) chicken stock
- 1 or 2 seeded, thinly sliced fresh Thai red chilies
- 1 tablespoon (20g) fresh galangal, peeled and thick-sliced (or 2 teaspoons bottled chopped galangal)
- 2 teaspoons cilantro (fresh coriander) roots and stems
- 4 kaffir lime leaves
- 1 lb (450g) thinly sliced chicken thigh fillets
- 7 oz (200g) sliced mushrooms
- 2 tablespoons lime juice
- 1 cup (250ml) coconut milk
- 1 teaspoon grated palm sugar or brown sugar
- 2 tablespoons fish sauce
To Serve
- 2 shredded fresh kaffir lime leaves (optional)
- 1 thinly sliced fresh lemongrass stick (optional)
- Handful of cilantro (fresh coriander) leaves
Method
- If you're using fresh lemongrass, cut it into 2-inch (5cm) pieces and bash them with a kitchen knife to help release the flavor.
- Put the stock in a pan with the lemongrass, galangal, cilantro roots and stems, and whole lime leaves.
- Bring to a boil then turn the heat down and simmer for 15 minutes.
- Strain the stock into a bowl.
- Rinse out the pot then return the strained stock into there.
- Add the chicken and mushrooms.
- Bring to a boil then turn down the heat and simmer until the chicken is cooked (about 5 minutes).
- Now you can stir in the lime juice, coconut milk, sugar, chilies and fish sauce.
- Heat the soup through until it is almost boiling but not quite.
- Stir in the kaffir lime leaves and lemongrass (if using) and the cilantro, then serve hot.
Notes
- I didn't have fresh lemongrass or galangal but I did have them bottled, so I used that instead and the flavor was fine.
- I didn't have kaffir lime leaves either but just added some extra lime juice to the soup and it worked well.
- I used light coconut milk and that worked fine.