Instructions

1. Bring coconut milk and chicken broth to a gentle simmer. For a thicker consistency use less broth and more coconut milk and vice versa.
2. Add the lemongrass, galangal, kaffir lime leaves and simmer for 5-10 minutes.
3. Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, gently simmer for 2 -3 minutes or until it’s cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
4. Add the bird’s eye chiles, onion, tomato and mushrooms and simmer for 2 -3 more minutes. For a mild spice, use only one chile, for a medium spiciness use two and for a really good kick, use three. For zero kick, it’s OK to not use any chiles at all!
5. Ladle the soup into individual bowls and add seasonings, especially the lime juice and fish sauce (which add the salty and sour flavors), to taste.
6. Serve with a side of jasmine rice, optional.