Ingredients:

  • 4 cups low sodium chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 inches galangal, sliced thin
  • 2 lemongrass stalks, trimmed and bruised
  • 6 kaffir lime leaves, torn slightly
  • 1 lb boneless, skinless chicken breast or thighs, sliced thinly
  • 6 oz straw mushrooms, halved if large
  • 1 cup cherry tomatoes, halved
  • 1 – 2 Tbsp Thai red chilli paste (Nam Prik Pao)
  • 3 Tbsp fish sauce
  • 1 tsp brown sugar or palm sugar
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro/coriander leaves, roughly chopped (garnish)
  • 1 fresh red chili, thinly sliced (garnish, optional)

Instructions:

  1. Combine chicken broth, coconut milk, galangal, bruised lemongrass, and torn kaffir lime leaves in a large pot. Bring to a gentle simmer over medium heat.
  2. Reduce heat slightly and let the broth infuse for 10 minutes.
  3. Add the thinly sliced chicken to the simmering broth. Cook gently until opaque and cooked through (about 4-6 minutes).
  4. Add the mushrooms and cherry tomatoes. Simmer for another 3-4 minutes until vegetables are tender-crisp.
  5. Stir in the Thai chilli paste, fish sauce, and brown sugar. Taste and adjust seasoning to balance sweet, salty, and spicy elements.
  6. Remove the pot from the heat. Stir in the fresh lime juice. Do not boil the soup after adding the lime juice.
  7. Ladle the soup into bowls, ensuring even distribution of ingredients. Garnish generously with fresh cilantro and sliced chillies.