Ingredients
2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound chicken, cut into bite size pieces
*add 15 or so shrimp tails, if on hand
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
Preparation
Bring the stock to the boil over medium heat in a saucepan. Put the lemongrass and kaffir lime leaves in a cheesecloth - they will be removed before serving. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the chicken (and shrimp shells) and cook for about 8 minutes until cooked. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It’s a good idea to tell your guest’s that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
