# What You Need:
→ Chicken
01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced
→ Broth
02 - 5 cups chicken stock
03 - 2 stalks lemongrass, trimmed and smashed
04 - 4 slices fresh galangal (about 0.4 oz), or 2 teaspoons dried galangal
05 - 5 makrut lime leaves, torn into pieces
06 - 4 birds eye chilies, lightly crushed
→ Vegetables & Aromatics
07 - 5.3 oz mushrooms (oyster or button), sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 3 cloves garlic, smashed
→ Seasonings
11 - 3 tablespoons fish sauce
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 0.5 teaspoon salt
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 to 2 spring onions, thinly sliced
17 - Extra lime wedges
# Directions:
01 - Bruise the lemongrass, galangal, and makrut lime leaves with the back of a knife to release their essential aromas.
02 - In a large pot, bring chicken stock to a boil. Add lemongrass, galangal, makrut lime leaves, birds eye chilies, and garlic. Simmer uncovered for 5 minutes to fully infuse the broth.
03 - Add sliced chicken and onion to the broth. Simmer for 8 to 10 minutes, skimming off any foam that rises to the surface.
04 - Add sliced mushrooms and tomato wedges. Cook for another 5 to 7 minutes until vegetables are tender and chicken is fully cooked through.
05 - Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust lime juice, salt, or fish sauce as needed to achieve perfect balance of sour, salty, and spicy elements.
06 - Remove from heat. Discard lemongrass, galangal, and makrut lime leaves if preferred for clarity and texture.
07 - Ladle soup into bowls and garnish with chopped cilantro, sliced spring onions, and lime wedges.
