Thai Chicken Coconut Soup | Nullie

Ingredients

• 1 large whole chicken, preferably organic, 3.5 to 4 lbs.
• 1 teaspoon whole black peppercorn
• 1 teaspoon Himalayan pink or sea salt
• 2-3 large cloves garlic
• 1 3”-4’’ long galangal root, prepped for soup (click here for instructions)
• 2 stalks lemongrass, prepped for soup (click here for instructions)
• 1 – 8 oz. container oyster or white button mushrooms (see *Note on Mushrooms below)
• 1 – 8 oz. can coconut milk (I like Chakoh brand)
• 4 heaping Tablespoons Thai chili paste in soybean oil (Namprik Pao) (see **Note on Thai chili pastes below)
• 3 heaping teaspoons sweet chili paste for bread OR 1 teaspoon of palm or rock sugar OR 1/2 teaspoon light brown sugar (see **Note on Thai chili pastes below)
• 3 large limes, at room temperature (2 for seasoning soup, plus one extra lime for serving at the table)
• 3 Tablespoons fish sauce (I like Three Crabs brand. Tiparos brand is widely available but is very salty – reduce by a Tablespoon if using)
• 3 stalks scallions (green onions), cut into thin rounds
• ¼ bunch cilantro, leaves removed and reserved, stem chopped