# What You Need:
→ Chicken & Broth
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3⅓ cups chicken stock
03 - 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 - 2½ tablespoons fish sauce
13 - 1½ tablespoons fresh lime juice
14 - 1 teaspoon palm sugar or light brown sugar
15 - ½ teaspoon salt
→ Garnishes
16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Lime wedges
19 - Thinly sliced red chili, optional
# How to Cook:
01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to extract and meld aromatics.
02 - Add chicken breast slices to the infused broth. Reduce heat to maintain a gentle simmer and cook for 5–7 minutes until chicken is cooked through.
03 - Pour in coconut milk while stirring gently. Add mushrooms and tomatoes. Simmer for an additional 5 minutes, maintaining a gentle heat to prevent boiling.
04 - Season the soup with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to achieve desired balance of salty, sour, and sweet notes.
05 - Using a slotted spoon, remove lemongrass, kaffir lime leaves, galangal, and garlic cloves from the soup before serving, if desired.
06 - Ladle soup into individual bowls. Top with cilantro, green onions, and lime wedges. Add sliced red chili for additional heat if preferred. Serve immediately.
