Aromatic Thai-style soup with tender chicken, lemongrass, galangal, and fresh herbs in a spicy-sour broth.
# What You'll Need:
→ Chicken
01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced
→ Broth
02 - 5 cups chicken stock
03 - 2 stalks lemongrass, trimmed and smashed
04 - 4 slices fresh galangal (about 0.4 oz), or 2 tsp dried galangal
05 - 5 makrut lime leaves, torn into pieces
06 - 4 birds eye chilies, lightly crushed
→ Vegetables & Aromatics
07 - 5.3 oz mushrooms (oyster or button), sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 3 cloves garlic, smashed
→ Seasonings
11 - 3 tbsp fish sauce
12 - 2 tbsp freshly squeezed lime juice
13 - 1 tsp sugar
14 - 0.5 tsp salt
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - 1-2 spring onions, thinly sliced
17 - Lime wedges
# How-To Steps:
01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential oils and aromas.
02 - Bring chicken stock to a boil in a large pot. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to fully infuse the broth with fragrant flavors.
03 - Add sliced chicken and onion to the simmering broth. Simmer for 8-10 minutes, skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges to the pot. Cook for another 5-7 minutes until vegetables are tender and chicken is cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust the balance of sour, salty, and spicy flavors as desired.
06 - Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred for cleaner presentation.
07 - Ladle soup into bowls and garnish with fresh cilantro, spring onions, and lime wedges. Serve immediately.
