4 cups chicken broth
15-20 kaffir lime leaves
4” galanga root, cut into thick slices
4 stalks lemongrass, cut finely
1 can coconut milk
juice of 2-3 limes (adjust to taste)
2-4 tbsp fish sauce (adjust to taste)
250g cremini, shiitake and/or oyster mushrooms
3 scallions, thinly sliced
½ cup cherry tomatoes
¼ cup coriander leaves, chopped
1. In a soup pot, bring stock to a boil with lime leaves, galanga, and lemongrass. Reduce heat and simmer for 20-30 minutes to let flavours infuse.
2. Add chicken, cook for another 5-8 minutes.