This is one of my favorite soups, i tried it first in Thailand and fell in love with it. Every now and then, i have a craving for this soup.
I prefer using chicken thighs, but you can you use breast as well or a mixture of both. Just keep in mind, breast will cook faster than thighs.
Chicken- 500 gm, meat only cut in short strips.
Coconut cream- 1 can.
Chicken broth- 2 cups.
Fresh Galangal- 2 inch piece, finely chopped.
Lemongrass- 2 pieces, white part only, finely chopped.
Kaffir lime leaves- 5 pieces.
Green chilli- 3 pieces, whole.
Lime juice- juice of 1 lime.
Fish sauce- 1 tablespoons.
Coriander- 1 bunch, finely chopped, reserve some for garnish.
Spring onions – 2 tablespoons, chopped.
Straw mushrooms- 1 cup, separated.
Red chilli thinly sliced for a garnish.
Salt- 1 teaspoon.
Black pepper- 1/2 teaspoon.
In a pot heat chicken broth with half of coconut milk, add galangal, lemongrass, kaffir lime leaves, whole green chilli ,salt, pepper then lower the heat to a minimum and cook for 20 minutes covered.
Discard the chilli, galangal and kaffir lime leaves.
Separate straw mushrooms to an individual small pieces, or chop.
Increase the heat, add chicken, mushrooms and cook for 5 minutes, or till chicken is cooked through.
Take of the heat and stir in fish sauce, lime juice, coriander and spring onion.
Serve garnished with coriander and red chilli.