Ingredients

• 1 lb (450 g) chicken breast or thighs, thinly sliced
• 4 cups (1 liter) chicken stock or water
• 1 can (14 oz) coconut milk
• 3 stalks of lemongrass, bruised and cut into 2-inch pieces
• 4 slices of fresh galangal (or substitute with ginger)
• 5 kaffir lime leaves, torn
• 1 cup mushrooms (button or shiitake), sliced
• 2-3 Thai bird’s eye chilies, sliced (adjust to taste)
• 2 tablespoons fish sauce (or soy sauce for vegetarian options)
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

Optional Garnish:

• Fresh cilantro leaves
• Red chili slices
• Lime wedges

Instructions

1. Prepare the Aromatics: First, bruise the lemongrass stalks by gently smashing them with the back of a knife to release their aroma. Then, slice the galangal and tear the kaffir lime leaves to enhance their flavor infusion during cooking.
2. Heat the Base: Next, in a large pot, bring the chicken stock to a gentle boil over medium heat. Once it starts simmering, add the lemongrass, galangal, and kaffir lime leaves. Let them simmer for about 5 minutes to allow their flavors to infuse the stock fully.
3. Add the Chicken and Mushrooms: After that, lower the heat to medium and add the sliced chicken pieces to the pot. Cook until the chicken is no longer pink, which should take about 5-7 minutes. Then, stir in the mushrooms and cherry tomatoes, letting them simmer for 3-4 minutes until tender.
4. Incorporate the Coconut Milk: At this point, slowly pour in the coconut milk, stirring gently to combine. It is important to avoid letting the soup boil vigorously, as this may cause the coconut milk to curdle. Moreover, add the fish sauce, sugar, and sliced Thai chilies. Adjust the level of spiciness based on your preference.
5. Finish with Lime Juice: Finally, turn off the heat and stir in the lime juice. Taste the soup and adjust the seasoning, adding more fish sauce or lime juice as needed for balance. This final touch ensures the soup has the perfect harmony of flavors.