Ingredients
2 stalks lemongrass
3 inch piece galangal(cut into coins)
3 shallots(roughly chopped)
3 cups chicken stock
1 ½ lbs chicken thighs(cut into bite sized pieces)
4 cups coconut milk
4 Thai chilies(sliced)
1 cup oyster mushrooms
1 cup shimeji mushrooms
3 tomatoes(cut into quarters)
6 kaffir lime leaves(torn)
Salt to taste
1 tbsp palm sugar
4 tbsp fish sauce
4 tbsp lime juice(you can add more or less depending on preference)
¼ cup cilantro(chopped)
Chili oil(garnish)
Directions
Step 1
Prep all of the aromatics. Cut ends off of lemongrass and peel first layer. Cut into 3 inch pieces on a diagonal then smash using a knife to release flavor. Cut galangal and shallots but make sure to be careful when cutting the galangal because it’s hard to cut.
2 stalks lemongrass
3 inch piece galangal(cut into coins)
3 shallots(roughly chopped)
Step 2
In a pot, combine chicken stock and the aromatics.
3 cups chicken stock
2 stalks lemongrass
3 inch piece galangal(cut into coins)
3 shallots(roughly chopped)
Step 3
Bring to a simmer on medium low heat then add the chicken.
1 ½ lbs chicken thighs(cut into bite sized pieces)
Step 4
Cook for 15 minutes then add coconut milk, Thai chilies and mushrooms.
4 cups coconut milk
4 Thai chilies(sliced)
1 cup oyster mushrooms
1 cup shimeji mushrooms
Step 5
Let simmer for another 5 minutes then add tomatoes and kaffir lime leaves.
3 tomatoes(cut into quarters)
6 kaffir lime leaves(torn)
Step 6
Simmer for an additional 5 minutes then season with salt, palm sugar, fish sauce, and lime juice.
Salt to taste
1 tbsp palm sugar
4 tbsp fish sauce
4 tbsp lime juice(you can add more or less depending on preference)
Step 7
Add cilantro and chili oil at the end and enjoy with a bowl of rice.
Chili oil(garnish)
