2 lbs chicken thighs, cut into pieces
1 tray fresh mushrooms, ideally straw mushrooms, sliced
1 stalk lemongrass, the white part grated, the rest scored
1 inch fresh galangal, grated, or substitute equal amount grated ginger
2 fresh red chilies, thinly sliced
2 cans coconut milk, leaving bottom 1/4 in each cup
2 tbsp fish sauce
1 bunch green onions, the white parts chopped, the green parts left whole
1/4 lime, squeezed
1 tsp brown sugar
6 cups chicken stock
Fresh basil and cilantro, and ideally kaffir lime leaves
Serves Four Total Time: 45 minutes
Season the chicken thoroughly with salt and pepper. Add one tbsp canola oil to large pot over medium-high heat, and stir fry the chicken for about six minutes or until it is browned. Then add in the mushrooms, cook until they have shrunk noticeably in size, then lower heat to medium and add in the white parts of the green onions, the chilies, grated lemongrass, and grated galangal.
Stir and cook for about three minutes. Then pour in the chicken stock and add in the rest of the ingredients as well as one tsp of salt. Simmer for about 20 minutes, or until chicken is fully cooked depending on the size of the pieces. Take out the tops of the lemongrass and green onions, and serve warm. You can also add in some thai noodles to make it a noodle soup.
