Ingredients

• 1 pound chicken breast, whole
• 1 ounce coconut milk
• 4 cup chicken stock
• 3 lemongrass, sliced into 2-inch pieces
• 2 tablespoon galangal, sliced
• 4 kaffir lime leaves, whole
• 8 ounce mushrooms, halved
• 1 red bell pepper, sliced into thin strips
• 3 tablespoon lime juice, fresh squeezed
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 red Thai chili, sliced
• 0.25 cup cilantro, chopped
• 1 tablespoon vegetable oil
• 0.5 teaspoon salt

Steps

1. Measure and prepare all ingredients before cooking. Slice the lemongrass into 2-inch pieces by cutting off the top third and the root end, then halving lengthwise. Slice the galangal into thin pieces. Halve the mushrooms. Slice the red bell pepper into thin strips. Squeeze the lime juice into a small bowl. Chop the cilantro. Keep all ingredients within arm's reach of the stove.
2. Heat vegetable oil in a large pot over medium heat for 1 minute.
3. Add the sliced lemongrass, galangal, and red Thai chilies to the hot oil and cook for 2 minutes, stirring occasionally, until fragrant.
4. Pour the chicken stock into the pot and bring to a boil over medium-high heat, then reduce to a gentle simmer.
5. Add the whole chicken breasts to the simmering stock and cook for 12 minutes until the chicken is just cooked through.
6. Remove the chicken from the pot with tongs and transfer to a cutting board. Let cool for 2 minutes, then shred using two forks into bite-sized pieces.
7. While the chicken cools, pour the coconut milk into the pot with the simmering broth, stirring to combine well.
8. Add the halved mushrooms and kaffir lime leaves to the coconut broth and simmer for 3 minutes until the mushrooms begin to soften.
9. Add the red bell pepper strips and the shredded chicken back into the pot, stirring to combine.
10. Stir in the fish sauce, palm sugar, and lime juice. Taste the soup and adjust the balance of flavors: add more lime juice for tartness, more fish sauce for umami, or more sugar if you prefer additional sweetness. Simmer for 2 more minutes.
11. Add salt to taste if needed. Remove from heat.
12. Ladle the soup into bowls, ensuring each serving gets equal amounts of chicken, vegetables, and broth. Garnish generously with fresh chopped cilantro and thin slices of red chili.