A traditional Thai coconut chicken soup featuring aromatic lemongrass, galangal, and kaffir lime leaves, balanced with creamy coconut milk, spicy chilies, and savory fish sauce.
1. Prep all of the aromatics. Cut ends off of lemongrass and peel first layer. Cut into 3 inch pieces on a diagonal then smash using a knife to release flavor. Cut galangal and shallots but make sure to be careful when cutting the galangal because it’s hard to cut.
2. In a pot, combine chicken stock and the aromatics.
3. Bring to a simmer on medium low heat then add the chicken.
4. Cook for 15 minutes then add coconut milk, Thai chilies and mushrooms.
5. Let simmer for another 5 minutes then add tomatoes and kaffir lime leaves.
6. Simmer for an additional 5 minutes then season with salt, palm sugar, fish sauce, and lime juice.
7. Add cilantro at the end and enjoy with a bowl of rice.
