Creamy & Fragrant Thai Coconut Soup Recipe | Chef Joshua Weissman

Ingredients

• 2 stalks lemongrass
• 4 shallots, rough chop
• 3 inch piece galangal, sliced (you can sub ginger if you need to)
• 4 thai chilis (more or less depending on how spicy you like it)
• 1 cup cremini mushrooms, quartered
• 1.5 pounds skinless, boneless chicken breast, cubed
• 1.5 Tbsp avocado oil
• 4 cups full fat coconut milk (2 - 13.5 oz cans)
• 3 cups chicken stock
• 10 kaffir lime leaves (7 in the beginning 3 in the end)
• 3 stalks thai basil (just the stalk not the leaves)
• 3 Tbsp palm sugar or brown sugar
• ¼ cup plus 1 Tbsp fish sauce
• Juice of 1.5 limes
• Chili oil
• Thai basil
• Cilantro