by edamame2003
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edamame2003's Notes:
Expand2 stalks lemongrass, cut in rings Ask a question about this ingredient
1" piece galangal or ginger, sliced Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
8 kaffir lime leaves (optional, but really adds to the fragrance) Ask a question about this ingredient
2 serrano peppers, seeds removed dependent on how spicy Ask a question about this ingredient
5 cups water Ask a question about this ingredient
2 limes, juice (or to taste) Ask a question about this ingredient
fish sauce (to taste) Ask a question about this ingredient
1 chicken breast, thinly sliced Ask a question about this ingredient
Give the lemongrass, galangal, garlic a smash with the back side of a knife or in a mortar.
Ask a question about this stepDice the shallot, thinly slice the kaffir lime leaves. Toast the ingredients to release the aroma.
Ask a question about this stepAdd water and bring to a simmer for 30 minutes and allow the ingredients to steep for another 10-15 minutes.
Ask a question about this stepAdd the sliced chicken and allow to cook in the soup until the chicken is cooked; about 10 minutes.
Ask a question about this stepAdd the coconut milk and allow to boil. Lower the heat and scoop out the lemongrass, galangal, kaffir leaves.
Ask a question about this stepSqueeze in the lime juice to taste; add fish sauce and serrano pepper.
Ask a question about this stepAdd mushrooms (optional) and allow to simmer for about a minute.
Ask a question about this stepGarnish with chopped green onion and cilantro.
Ask a question about this step
This is from your friendly editors at Food52.
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