1 thumb-size piece of galangal, sliced (about 10 grams)
1 3-4″ piece coriander root, gently bruised with a knife
1/4 cup of lemongrass, white part only from about 2 stalks, hard outer peel removed and sliced on the diagonal into 1” pieces
1/2 pound chicken breast, sliced on the diagonal
2 ounces straw or oyster mushrooms, chopped into bite-size pieces ( about 1/2 cup)
6–10 bird’s eye chilies, slightly bruised
3 kaffir leaves, torn
2 T Thai fish sauce, approximately
2 T fresh lime juice, approximately
1 pinch sugar
Cilantro leaves for garnish
Hot chili oil for garnish (optionals)
Instructions
Mix coconut milk and chicken broth in a pot and heat until it just starts to boil. Immediately turn temperature down to medium-low. Add galangal, coriander root and lemongrass. Simmer until fragrant.
Add sliced chicken breast and cook for about 1 minute until half done. Add mushrooms and simmer for 2 – 3 minutes until chicken and mushrooms are cooked.
Reduce heat to low and add chilies, kaffir leaves and season to taste with fish sauce, lime and sugar.
Garnish with cilantro, a few drops of hot chili oil. Serve with jasmine rice.