# 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 and 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, plus more to taste
13 - 1 tsp sugar
14 - ½ tsp salt, or to taste
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - 1 to 2 spring onions, thinly sliced
17 - Lime wedges
# How To Make It:
01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential oils and aromas.
02 - In a large pot, bring the chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to fully infuse the broth.
03 - Add the sliced chicken and onion to the simmering broth. Simmer for 8 to 10 minutes, skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges. Cook for another 5 to 7 minutes until the vegetables are tender and chicken is cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust lime, salt, or fish sauce as desired to achieve the perfect balance of sour, salty, and spicy flavors.
06 - Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred for cleaner presentation.
07 - Ladle soup into individual bowls. Garnish with cilantro, spring onions, and lime wedges on the side.
