Ingredients:
4 cups of chicken broth
1 pound of boneless, skinless chicken thighs, cut into bite-size pieces
2 stalks of lemongrass, bruised and cut into 3-inch pieces
4 kaffir lime leaves
1/4 cup of chopped galangal
4 cloves of garlic, minced
2 red chilies, sliced
1/4 cup of fish sauce
1/4 cup of palm sugar
2 cups of sliced mushrooms
1 cup of coconut milk
1/4 cup of chopped cilantro
1/4 cup of chopped green onions
Lime wedges for garnish
Instructions:
In a large pot, bring the chicken broth, lemongrass, kaffir lime leaves, galangal, garlic, and chilies to a simmer over medium heat.
Add the chicken and simmer until cooked through, about 10 minutes.
Stir in the fish sauce, palm sugar, mushrooms, and coconut milk, and bring to a simmer.
Reduce the heat to low and let it simmer for another 10 minutes.
Remove the pot from the heat, and stir in the cilantro and green onions.
Ladle the soup into bowls, and garnish with lime wedges.