Ingredients:

  • 2 cups (480g) high-quality full-fat coconut milk
  • 1 cup (240ml) low-sodium chicken stock
  • 50g fresh galangal, sliced into thin rounds
  • 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
  • 6 fresh makrut lime leaves, torn
  • 3 Thai bird's eye chilies, bruised
  • 1 lb (450g) chicken breast, thinly sliced against the grain
  • 8 oz (225g) oyster mushrooms, torn into bite-sized pieces
  • 1 small white onion, sliced into wedges
  • 3 tbsp (45ml) premium fish sauce
  • 0.5 tbsp (7g) coconut sugar
  • 4 tbsp (60ml) freshly squeezed lime juice
  • 0.5 cup fresh cilantro leaves, roughly chopped

Instructions:

  1. Combine the chicken stock, 1 cup of the coconut milk, galangal, lemongrass, and chilies in your pot. Note: Using only half the coconut milk now prevents it from breaking under high heat.
  2. Bring the liquid to a gentle boil, then reduce heat and simmer for 10 minutes until the kitchen smells strongly of citrus and pine.
  3. Stir in the onion wedges and torn oyster mushrooms. Note: Tearing mushrooms by hand creates more surface area to soak up the broth.
  4. Pour in the rest of the coconut milk and the torn lime leaves.
  5. Add the thinly sliced chicken breast to the simmering liquid. Note: Slicing against the grain is the key to that restaurant style softness.
  6. Simmer for about 5 to 7 minutes until the chicken is white throughout and no longer translucent.
  7. Stir in the fish sauce and coconut sugar. Note: The sugar isn't for sweetness; it's to tie the salty and sour notes together.
  8. Remove the pot from the heat and stir in the lime juice. Wait until the bubbling stops to avoid bitterness.
  9. Ladle into bowls and top with a generous handful of cilantro.