Ingredients:
2 cups chicken stock
1 cup coconut milk
1 cup coconut cream
1 pinch salt
1 teaspoon palm sugar
2 stalks lemongrass, trimmed
3 shallots, peled
2 coriander, roots scraped
3 Thai green chili, stems removed
10 slices galangal, peeled
3 kaffir lime leaves
8 ounces mushrooms, cut into bite sized pieces ( Chanterelles, straw, oyster or Button)
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breasts, cut into bite sized pieces
3 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup cilantro leaves, chopped
1/4 cup green onions, thinly sliced
Directions:
In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
Add to boiling stock along with galangal and lime leaves.
Simmer slowly for 20 minutes.
Strain out all solids.
Return liquid to pot and add chicken and mushrooms.
Simmer until chicken is cooked.
Add fish sauce and lime juice.
Stir to incorporate.
Ladle into bowls.
Garnish with cilantro and green onion.
Servings: 4
Time preparation: 45 min.
Time total: 90 min.