# Ingredient List:
→ Chicken
01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced
→ Broth
02 - 5 cups chicken stock
03 - 2 stalks lemongrass, trimmed and smashed
04 - 4 slices fresh galangal, approximately 0.42 oz, or 2 teaspoons dried galangal
05 - 5 makrut lime leaves, torn into pieces
06 - 4 birds eye chilies, lightly crushed, adjusted to taste
→ Vegetables and Aromatics
07 - 5.3 oz mushrooms such as oyster or button, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 3 cloves garlic, smashed
→ Seasonings
11 - 3 tablespoons fish sauce
12 - 2 tablespoons freshly squeezed lime juice, plus additional to taste
13 - 1 teaspoon sugar
14 - 0.5 teaspoon salt, or to taste
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 spring onions, thinly sliced
17 - Extra lime wedges
# How-To Steps:
01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential oils and aromatic compounds.
02 - In a large pot, bring the chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to fully infuse the broth with aromatic flavors.
03 - Add the sliced chicken and onion to the simmering broth. Continue simmering for 8 to 10 minutes, carefully skimming off any foam that rises to the surface.
04 - Add mushrooms and tomato wedges to the pot. Cook for an additional 5 to 7 minutes until the vegetables become tender and the chicken is cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust lime juice, salt, or fish sauce as needed to achieve the perfect balance of sour, salty, and spicy flavors.
06 - Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred for a cleaner presentation.
07 - Ladle soup into bowls and garnish with fresh cilantro, spring onions, and extra lime wedges. Serve immediately while hot.
