Step 1

Prepare your fresh herbs by slicing the galanga into thin rounds, cutting the lemongrass into 2-3 inch lengths and bruising with a mortar and pestle or back of a chef's knife, and tearing the kaffir lime leaves into half or quarter pieces. Cut the stem off the Thai chilis and bruise with the back of a chef's knife.

Step 2

Combine the chicken broth and water in a medium-sized pot and bring to a gentle boil over medium to medium high heat. Add the prepared fresh herbs and Thai chilis and allow to simmer for 10 to 20 minutes, until a the aroma of the herbs is fairly strong.

Step 3

Remove the herbs with a strainer, allowing the Thai chilis to remain in the pot. (see NOTE). Add your thinly-sliced chicken, mushrooms, and coconut milk. Allow to cook until the chicken is cooked through, being careful not to overcook it.

Step 4

While the chicken is cooking, season the broth with lime juice and fish sauce to taste. I generally start with 1 Tablespoon of each; however, the amounts will vary depending on the saltiness of your chicken broth and the acidity of your limes.

Step 5

Once the chicken and mushrooms are cooked through and the soup is seasoned to your liking, serve with hot jasmine rice and enjoy!