Cooking Instructions
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Step 1
Pour
Coconut Milk (720 mL)
a pot. Add
Galangal (6 slices)
and
Lemongrass (3 stalks)
. Set the pot on the stove over medium heat. Hint: Tie the galangal slices in cheesecloth so they can easily be removed.
Step 2
When the soup begins to simmer, add
Onion (1)
.
Step 3
Allow the soup to simmer for 1 minute while stirring often and scraping the bottom of the pan to ensure the coconut milk does not burn.
Step 4
Add
Chicken Thighs (240 mL)
, then let the soup simmer for 2 minutes. If the soup gets too thick, add water (1/2 cup at a time) until it reaches your desired consistency.
Step 5
Add
Mushrooms (100 g)
,
Red Bird's Eye Chili Pepper (3)
,
Cherry Tomatoes (75 g)
,
Kaffir Lime Leaves (3)
, juice from
Lemon (1)
,
Fish Sauce (45 mL)
,
Salt (6 g)
, and
Granulated Sugar (25 g)
.
Step 6
Allow the soup to simmer on low heat for about 5 more minutes while stirring often to prevent the coconut milk from burning.
Step 7
Transfer to serving bowl(s). Garnish with
Fresh Cilantro (1 bunch)
just before serving.
