Ingredients:

  • 950 ml low sodium chicken bone broth
  • 2 stalks fresh lemongrass
  • 4 cm piece fresh galangal
  • 8 fresh makrut lime leaves
  • 4 Thai bird's eye chilies
  • 450 g chicken breast
  • 225 g oyster mushrooms
  • 1 small red bell pepper
  • 400 ml light coconut milk
  • 45 ml fish sauce
  • 15 g coconut sugar
  • 60 ml fresh lime juice
  • 15 g fresh cilantro

Instructions:

  1. Pour the 950 ml of bone broth into your pot and bring it to a simmer over medium heat. While that’s heating, take your bruised lemongrass, sliced galangal, torn lime leaves, and crushed chilies and drop them in.
  2. Let this gently bubble for 5 to 7 minutes.
  3. Add the 225 g of oyster mushrooms and the sliced red bell pepper to the infused broth. Continue to simmer for 3 minutes until the vegetables begin to soften slightly.
  4. Carefully drop the 450 g of thinly sliced chicken strips into the pot. Stir them gently to ensure they don't clump together. Cook for 2 to 3 minutes until the chicken is opaque and firm.
  5. Lower the heat slightly and pour in the 400 ml of light coconut milk. Stir continuously to integrate the fat into the broth. Do not let the soup reach a rolling boil once the milk is added.
  6. Stir in the 45 ml of fish sauce and 15 g of coconut sugar. Allow the sugar to dissolve completely, which should take about 1 minute of gentle stirring.
  7. Remove the pot from the heat entirely. Pour in the 60 ml of fresh lime juice and stir.
  8. Taste the broth. It should be a perfect tug of-war between salty, sour, and creamy. If it’s too sharp, add a pinch more sugar; if too flat, a splash more fish sauce.
  9. Ladle the soup into bowls, ensuring everyone gets plenty of chicken and mushrooms. Garnish with the fresh cilantro. Warn your guests not to eat the large pieces of galangal or lemongrass.