Ingredients:

  • 2 stalks (30g) lemongrass, bruised and cut into 2-inch pieces
  • 1 tablespoon (15g) fresh galangal, sliced into thin coins
  • 3 cloves (9g) garlic, smashed
  • 1 small (30g) shallot, thinly sliced
  • 2 cups (480ml) chicken bone broth
  • 1 lb (450g) chicken breast, thinly sliced into bite-sized pieces
  • 1 can (400ml) full-fat coconut milk
  • 2 cups (150g) sliced mushrooms
  • 1 tablespoon (15ml) coconut aminos
  • 3 tablespoons (45ml) fish sauce
  • 3 tablespoons (45ml) fresh lime juice
  • 1 teaspoon (5ml) coconut oil
  • 1/2 cup (15g) fresh cilantro, chopped
  • 3 pieces (5g) bird's eye chilies

Instructions:

  1. Heat the coconut oil in a large pot over medium heat. Add the smashed garlic and sliced shallots, sautéing until translucent.
  2. Toss in the bruised lemongrass and galangal coins, stirring for 1-2 minutes until fragrant.
  3. Pour in the chicken bone broth and coconut milk. Bring to a gentle simmer for 10 minutes to infuse the aromatics.
  4. Stir in the sliced mushrooms and chicken breast. Cook for 5-7 minutes, or until the chicken is opaque and cooked through.
  5. Remove the pot from the heat. Stir in the fish sauce, coconut aminos, and fresh lime juice.
  6. Garnish with fresh cilantro and bird's eye chilies before serving.