Step 1

Heat oil in large soup pot or dutch oven on medium heat. Add onion, garlic, lemongrass roots and shells, galangal, ginger, and chilies. Cook 3-5 minutes, or until onion starts to soften.

Step 2

Add stock, fish sauce, lime juice, kaffir leaves, salt, and chicken breasts.. Bring to boil for a few minutes to release flavors, then reduce heat to simmer for 30 minutes.

Step 3

Remove galangal and hard lemongrass shells. Remove cooked chicken, allow to cool, then shred with fork and return to soup.

Step 4

Add precooked forbidden rice prior to serving. Rice will release color and blacken soup if added before cooking.

Step 5

Top with basil leaves and carrots, and enjoy!