Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• 33 g galangal (thinly slice, 5-6 slice)
• 36 g lemon grass (lightly bruise stalks with back of your knife)
• 5 kefir lime leaf
• 400 ml coconut milk (I use Aroy-d brand)
• 1/2 teaspoon salt
• 260 g chicken breast (thinly slice)
• 3 teaspoons fish sauce (I use 3 crab brand)
• 1/2 + 1/8 teaspoon granulated sugar
• 227 ml water
• 77 g beech mushrooms
• 1 + 1/2 teaspoon lime juice (optional)
• 2-3 Thai bird’s eye chili (lightly bruise chilis with back of your knife)
• chili oil for drizzling (optional)
• 2 – 3 cilantro leaves as a garnish