Ingredients:

  • 4 cups chicken broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 tbsp galangal, thinly sliced
  • 6 kaffir lime leaves, torn
  • 5 Thai bird's eye chilies, smashed
  • 1 lb king prawns, peeled and deveined
  • 2 cups oyster mushrooms, halved
  • 1 small shallot, thinly sliced
  • 1 tbsp Thai chili paste
  • 2 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • 1 tsp palm sugar
  • 2 tbsp coconut milk
  • 1/4 cup fresh cilantro

Instructions:

  1. Bring 4 cups of chicken broth to a gentle boil in a large pot. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and smashed chilies.
  2. Reduce heat to a simmer and cook for 5 minutes until the broth is fragrant and woody.
  3. Stir in 1 tbsp Thai chili paste and the sliced shallots; simmer for another 2 minutes.
  4. Gently add the halved oyster mushrooms and king prawns to the simmering liquid. Cook for 2-3 minutes until the prawns turn opaque and pink with a safe internal temperature of 145°F (63°C).
  5. Remove the pot from the heat. Stir in 2 tbsp fish sauce and 1 tsp palm sugar.
  6. Stir in 3 tbsp fresh lime juice and 2 tbsp coconut milk.
  7. Ladle into bowls and garnish with 1/4 cup fresh cilantro.