Ingredients

  • 2 cups Chicken Stock, unsalted, preferably homemade
  • 1½ cups Coconut Milk
  • 1 tsp. Kosher Salt, or half the amount of table salt
  • 1 lb. Chicken Thigh, boneless skinless, bite-sized pieces (see note)
  • 1 stalk Lemongrass, bottom half only, smashed and cut into 2-inch pieces
  • 12 slices Galangal
  • 5 Makrut Lime Leaves, roughly torn into big chunks, center stems removed
  • 3-4 Thai Bird Pepperss, bruised or cut into large pieces
  • 2 tbsp. Asian Fish Sauce
  • 1 tsp. finely chopped palm Sugar, or granulated sugar
  • 5½ oz. Oyster Mushroom
  • 2½ tbsp. Lime Juice
  • Chopped Green Onion, and/or cilantro, for garnish
  • Jasmine Rice, for serving
Instructions

  1. Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
  2. Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
  3. Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
  4. Taste and add more fish sauce as needed. Turn off the heat and add 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
  5. Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)