Galangal and Coconut Chicken Soup from Southeast Asian Flavors: Adventures in Cooking the Foods of T

Name: Galangal and Coconut Chicken Soup from Southeast Asian Flavors: Adventures in Cooking the Foods of T
Ingredients: 3 stalks Lemongrass, trimmed, sliced on diagonal into 3-inch (7.5 cm.) lengths, lightly bruised with blunt object; 5 large Kaffir lime leaves, bruised lightly; 8 slices Galangal (kah), about ⅛ inch (0.3 cm.) thick; 6 Thai bird chilies, split lengthwise; ½ lb. (227 g.) Chicken thigh meat, cut into bite-size slices, about ¼ inch (0.6 cm.) thick; ½ can (15 oz. or 425 g. can) Straw mushrooms, drained (liquid discarded), halved; ¼ cup Fish sauce (nahmpla); ¼ tsp. Kosher salt; ¼ cup Lime juice; ¼ cup Cilantro leaves; 2 cups Light chicken stock or broth; 2 cans (about 14 fl. oz. or 414 ml. each) Coconut milk (divided use)

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Rich yet light, this Thai classic uses decorative stalks of lemongrass, lime leaves and galangal to infuse the soup. So warn uninitiated guests that these pungent aromatics are not very palatable. ...

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Ingredients

3 stalks Lemongrass, trimmed, sliced on diagonal into 3-inch (7.5 cm.) lengths, lightly bruised with blunt object
5 large Kaffir lime leaves, bruised lightly
8 slices Galangal (kah), about ⅛ inch (0.3 cm.) thick
6 Thai bird chilies, split lengthwise
½ lb. (227 g.) Chicken thigh meat, cut into bite-size slices, about ¼ inch (0.6 cm.) thick
½ can (15 oz. or 425 g. can) Straw mushrooms, drained (liquid discarded), halved
¼ cup Fish sauce (nahmpla)
¼ tsp. Kosher salt
¼ cup Lime juice
¼ cup Cilantro leaves
2 cups Light chicken stock or broth
2 cans (about 14 fl. oz. or 414 ml. each) Coconut milk (divided use)