Ingredients
Base:
1 lb (450g) chicken breast, thinly sliced
4 cups coconut milk
2 cups chicken broth
Aromatics:
3-4 stalks lemongrass, cut into 2-inch pieces and lightly smashed
3-4 kaffir lime leaves, torn (for their oils)
3-4 slices galangal (or substitute with ginger if unavailable)
2-3 Thai bird's eye chilies, smashed (adjust to your spice tolerance)
Vegetables & Add-Ins:
1 cup mushrooms (button or straw mushrooms, sliced)
2 tablespoons fish sauce (or to taste)
1 tablespoon sugar
3 tablespoons lime juice (freshly squeezed)
1-2 teaspoons tamarind paste (optional, for extra tanginess)
Fresh cilantro and scallions, chopped (for garnish)
Instructions
Prepare the Broth
In a large pot, bring the chicken broth and coconut milk to a gentle simmer over medium heat.
Add the lemongrass, kaffir lime leaves, galangal, and chilies to the pot. Let it simmer for 5-10 minutes to infuse the broth with the aromatics.
Cook the Chicken
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