Ingredients

2 pcs (300 - 340 g) Skinless and Boneless Chicken Breast, sliced into bite size
1 inch Fresh Galangal, thinly sliced
2 stalk Lemongrass, crushed
5 Kaffir Lime Leaves, torn
1 tin (400 ml) Coconut Milk
600 ml Chicken Stock
100 g Fresh Straw or Oyster Mushrooms
4 Tbsp Fish Sauce
4 to 5 Tbsp Lime juice
10 Dried Thai Chilies
Coriander Leaves for garnish

Method

Bring the chicken broth to a boil in a large pot. Add the Galangal, Lemongrass and Kaffir lime leaves. Simmer for about 10 to 15 minutes.

Then add the coconut milk and chicken pieces. Bring the soup to a boil and mix in the mushrooms, fish sauce, lime juice and continue to cook for another 15 to 20 minutes.

Meanwhile, fry the chilies with a Tbsp of Oil on a moderate heat until crispy. Then add the chilies to the soup. Serve immediately and garnish with coriander leaves, if desired.