# What You'll Need:
→ Protein
01 - 10 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Broth & Base
02 - 1 can (13.5 oz) coconut cream
03 - 2 cups chicken stock
04 - 2 stalks lemongrass, trimmed and bruised
05 - 4 slices fresh galangal or 1 tablespoon ginger
06 - 4 kaffir lime leaves, torn
→ Vegetables & Aromatics
07 - 7 oz button mushrooms, sliced
08 - 2 small shallots, thinly sliced
09 - 2 cloves garlic, smashed
10 - 2 to 3 Thai bird's eye chilies, smashed, optional
→ Seasoning
11 - 2 tablespoons fish sauce
12 - 1 tablespoon fresh lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt to taste
→ Garnish
15 - Fresh cilantro leaves
16 - Extra lime wedges
# How-To Steps:
01 - In a large saucepan, combine coconut cream and chicken stock. Add lemongrass, galangal, kaffir lime leaves, shallots, garlic, and chilies. Bring to a gentle simmer over medium heat.
02 - Simmer for 10 minutes to fully infuse the broth with the aromatic flavors and fragrances.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8 to 10 minutes, or until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass, galangal, and lime leaves from the broth.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly, taste, and adjust seasoning as needed for balanced flavor.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges on the side.
