Ingredients:

  • 2 chuck cuts of chicken thighs (approximately 10 oz or 280 g)
  • 2 cups coconut milk (480 ml)
  • 1 whole slice of galanga (about 1 inch thick)
  • 1 thick slice of lemongrass (about 1 inch thick)
  • 1/2 cup sliced coriander (fresh; about 10 g)
  • 1/2 cup sliced green onion (about 50 g)
  • 1 slice of red Thai chili (adjust to taste)
  • 1/2 chuck cut of medium onion (about 1/2 cup, diced)
  • 2 tsp fish sauce (10 ml)
  • 1 tsp chicken stock powder (5 g)
  • 1 tsp sugar (4 g)
  • 3 cherry tomatoes (optional; halved)
  • 1/2 cup sliced mushrooms (fresh; about 40 g)

Instructions:

  1. Slice the galanga, lemongrass, onion, chilies, mushrooms, and cherry tomatoes (if using). Chop the green onion and coriander.
  2. Pour the coconut milk into a large pot. Add sliced galanga and lemongrass. Bring the mixture to a boil over medium heat.
  3. Add the chuck cuts of chicken thighs and red Thai chili to the pot. Bring to a boil once more until the chicken is cooked through (approximately 10 minutes).
  4. Stir in the sliced onions, mushrooms, green onions, coriander, and optional cherry tomatoes.
  5. Add fish sauce, sugar, and chicken stock powder. Stir to ensure all flavors are well mixed.
  6. Allow the soup to boil gently on low heat for an additional 3 minutes.
  7. Taste and adjust seasonings if necessary. Serve hot, garnished with extra coriander if desired.