# What you'll need:
→ Aromatics & Broth
01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal
04 - 4 makrut lime leaves, torn into pieces
05 - 3 Thai bird's eye chilies, lightly crushed
→ Main Ingredients
06 - 1 pound boneless, skinless chicken thighs, thinly sliced
07 - 14 fluid ounces full-fat unsweetened coconut milk
08 - 5 ounces fresh mushrooms, sliced
09 - 1 medium shallot, thinly sliced
→ Seasonings & Finishing
10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice, plus additional to taste
12 - 1 teaspoon palm sugar or brown sugar
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving
# How to make it:
01 - In a medium pot, bring chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 to 7 minutes to extract aromatic flavors into the broth.
02 - Add sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes, stirring occasionally, until chicken turns opaque throughout.
03 - Add mushrooms and pour in coconut milk. Stir gently and return to a simmer. Maintain gentle heat without allowing the soup to boil vigorously.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Taste and adjust seasonings to achieve balance between salty, sour, and sweet flavor profiles.
05 - Remove from heat. Optionally strain out lemongrass stalks, galangal slices, and lime leaves. Ladle into bowls and garnish with cilantro and green onions. Serve with lime wedges on the side.
