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Ingredients

• 2 stalks  fresh lemongrass
• 2 tablespoons  fresh lime juice
• 2 tablespoons  fish sauce (nam pla)
• 2   scallions (white and green parts), trimmed and very thinly sliced crosswise
• 6   fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
• 10 to 12   thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
• 8 to 10   fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional)
• 2 tablespoons  coarsely chopped fresh cilantro
• 1   boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
• 1/4 pound  white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
• 14 ounce  can unsweetened coconut milk (shake the can before opening it)
• 14 ounce  can low-salt chicken broth or 1-3/4 cups water

Description

This Soup Is A Treasure: A Quintessentially Thai Dish That You Can Make At Home Simply, Quickly, And With Great Success.

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