Step 1

Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 20 minutes or until chicken is fork tender.

Step 2

Add coconut milk, lemongrass, galangal, kaffir lime leaves, chilies, half the fish sauce, and palm sugar. Simmer for 3-5 minutes to infuse.

Step 3

Add mushrooms, bring back to a simmer and cook for 1-2 minutes or until cooked through.

Step 4

Taste and add more fish sauce as needed. Turn off the heat and add lime juice.

Step 5

*The herbs are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.

Step 6

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