Step 1

In a large saucepan or Dutch oven on medium heat, add stock, galangal, lemongrass, and kaffir lime leaves. Bring to a gentle boil. (You are making a quick stock here for the soup base.)

Step 2

Add chicken and mushroom. Lower heat to medium-high. Cook until the chicken is done (anywhere from 7-8 minutes, depending on your stovetop).

Step 3

Add the entire can of coconut milk (I used Aroy-D for this recipe). Stir together and cook for 2-3 minutes.

Step 4

Add the cilantro stems and fish sauce, stir, and cook for two more minutes. Taste and adjust the flavors with more fish sauce, lime juice, or sugar. Turn the heat off and serve.

Step 5

Add lime juice and Thai chilis (if using) and stir in one last time. Turn the heat off and remove the saucepan from the stovetop.

Step 6

Let cool for a few minutes and portion out in soup bowls for serving.  That's it! Simple, easy, healthy, creamy, light, and super delicious!