One of my favorite broth-based soups, especially on a cold winter day! Something about the blend of spicy, savory, sweet, and tart that is super comforting. Use of kaffir lime leaves and galangal make this soup extremely fragrant, and it’s definitely worth the trip to the Asian grocery store (if you don’t live nearby one)!
Recipe:
In a large pot, sauté one shallot (diced), one 1” piece of ginger (peeled, cut into 1/8” pieces), 1 stalk lemon grass (outer stalks removed and cut into 3-4” pieces), 8-10 kefir lime leaves, and one 1” piece of galangal root (cut into 1/8” pieces) for 1-2 min.
Pour in 2.5 cups chicken broth and simmer on medium heat for 10 min.
Add in 3 tbsp fish sauce and 1 tbsp light brown sugar. Stir gently.
Add in mushrooms (chopped button, cremini, and shiitake) and chicken (1 lb boneless, skinless chicken, breast or thigh, sliced thin) and cook for 5-8 min or until chicken is cooked through/tender.
Stir in 2 cans of coconut milk (full fat, unsweetened), 2 Thai chilies, and the juice of 2 limes.
Simmer gently. Taste the soup and adjust with salt, lime, and chili paste as you desire! Add chicken broth if soup is too thick.
Garnish with fresh lime wedges and cilantro.