Ingredients: – 2 cans (13.5 oz each) coconut milk – 2 cups chicken broth – 1 lb boneless, skinless chicken thighs, thinly sliced – 1 stalk lemongrass, cut into 2-inch pieces and bruised – 4-5 slices galangal (Thai ginger)
– 4-5 kaffir lime leaves, torn – 2-3 Thai bird's eye chilies, bruised – 1 medium onion, thinly sliced – 2 cups sliced mushrooms (such as straw mushrooms or button mushrooms) – 1 medium tomato, cut into wedge
– 2 tablespoons fish sauce – 1 tablespoon soy sauce – 1 tablespoon palm sugar (or brown sugar) – 2 tablespoons lime juice – 1/4 cup cilantro leaves, chopped
Prepare the Ingredients: – Slice the chicken thighs thinly. – Bruise the lemongrass and Thai chilies by lightly pounding them with the back of a knife. – Tear the kaffir lime leaves.
– Thinly slice the onion. – Cut the tomato into wedges. – Chop the cilantro leaves.
Simmer coconut milk and chicken broth with lemongrass, galangal, kaffir lime leaves, and Thai chilies.
Add chicken, onion, mushrooms, and tomato; simmer until chicken is cooked.
Season with fish sauce, soy sauce, and palm sugar; adjust to taste.
Remove from heat; discard lemongrass, galangal, and Thai chilies.
Stir in lime juice and cilantro. Serve hot, garnished with Thai basil leaves and red chili if desired. Enjoy!