Equipment

• Medium pot

Ingredients

• 33 g galangal (thinly slice, 5-6 slice)
• 36 g lemon grass (lightly bruise stalks with back of your knife)
• 5 kefir lime leaf 
• 400 ml coconut milk (I use Aroy-d brand)
• 1/2 teaspoon salt 
• 260 g chicken breast (thinly slice) 
• 3 teaspoons fish sauce (I use 3 crab brand)
• 1/2  + 1/8 teaspoon granulated sugar
• 227 ml water
• 77 g beech mushrooms
• 1 + 1/2 teaspoon lime juice (optional)
• 2-3 Thai bird’s eye chili (lightly bruise chilis with back of your knife)
• chili oil for drizzling (optional)
• 2 – 3 cilantro leaves as a garnish

Preparation

1. In a medium pot on medium-high heat, add coconut milk, sliced galangal, sliced (~1″ lengths) lemon grass stalks, whole kefir lime leaf and salt. Once the coconut milk starts to boil, reduce to medium heat and let simmer for 5 minutes.
2. Add thin sliced chicken breast, fish sauce, and granulated sugar. Once the chicken is fully cooked, add in beech mushrooms and water. Let simmer on medium heat for 2-3 minutes.
3. Add in Thai bird’s eye chilis, turn off the heat and add your lime juice.
4. Transfer your coconut soup into a serving bowl and garnish with cilantro leaves, then drizzle chili oil on top. Serve hot with steamed jasmine rice and enjoy!