# What You’ll Need:
→ Chicken & Broth
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3 1/3 cups chicken stock
03 - 1 can (13.5 oz) full-fat coconut milk
→ Aromatics
04 - 2 stalks lemongrass, trimmed and smashed
05 - 4 kaffir lime leaves, torn
06 - 3 slices galangal or fresh ginger
07 - 3 Thai bird's eye chilies, crushed
08 - 4 cloves garlic, smashed
09 - 4 small shallots, sliced
→ Vegetables
10 - 7 oz oyster or white mushrooms, sliced
11 - 3.5 oz cherry tomatoes, halved
→ Seasonings
12 - 2 1/2 tablespoons fish sauce
13 - 1 1/2 tablespoons fresh lime juice
14 - 1 teaspoon palm sugar or light brown sugar
15 - 1/2 teaspoon salt
→ Garnishes
16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Lime wedges
19 - Thinly sliced red chili, optional
# How To Make It:
01 - Bring chicken stock to a gentle boil in a large saucepan. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to extract and develop flavors.
02 - Add sliced chicken breast to the infused broth. Reduce heat to gentle simmer and cook for 5 to 7 minutes until chicken reaches full doneness.
03 - Pour coconut milk into the broth with gentle stirring. Add mushrooms and tomatoes. Maintain a gentle simmer for 5 minutes, avoiding vigorous boiling.
04 - Add fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to achieve your preferred balance of savory, tangy, and sweet notes.
05 - Remove whole lemongrass, kaffir lime leaves, galangal pieces, and garlic cloves using a slotted spoon before serving, if desired.
06 - Ladle soup into serving bowls. Garnish with fresh cilantro, green onions, lime wedges, and additional chili slices if desired. Serve immediately.
