Step 1

Cut boneless chicken breast to thin slices against the grain (Check video on how to cut).

Step 2

In a soup pot or dutch oven heat oil.

Step 3

Add finely chopped shallots, minced garlic, birds eye chilli if using and minced cilantro stems. Saute for a minute until aromatic.

Step 4

Add galangal and lemongrass. Add stock, coconut milk. Let it come to a single boil.

Step 5

Then add sliced carrot, mushroom, bell pepper and chicken. Season it with salt and brown sugar.

Step 6

Cover and let it cook on low heat for 6-7 minutes.

Step 7

Switch off the flame. Add fish sauce and fresh basil.

Step 8

Serve with a garnish of fried shallot, lemon wedges and fresh cilantro.