Step 1

Scroll up to watch recipe video!

Step 2

Cut the chicken thighs into small pieces and season with a little salt and then set aside for 10 - 15 minutes to let the meat absorb the salt.

Step 3

In a large pan that you'll use for making the soup,  brown the chicken thigh pieces in a little oil for a few minutes on all sides, then add the chopped shallots in the last two or three minutes of browning.

Step 4

Deglaze the pan with the chicken broth and add in the chili, galangal or ginger (use peeled grated root ginger, do not use powdered ginger), kaffir lime leaves, lemongrass and simmer gently for 10 minutes, then add the mushrooms and coconut milk and simmer for five more minutes

Step 5

Add the fish sauce and fresh lime juice right at the end of cooking.

Step 6

Remove the galangal and lemongrass before serving, and garnish with cilantro leaves.