Coconut soup w/ chicken

Ingredients

2 cups chicken stock

2 cup coconut milk

Pinch of salt

1 teaspoon palm sugar

2 stalks lemongrass

3 red shallots

7 Thai chilies

10 slices galangal

3 kaffir lime leaves

3 oz straw or shitake mushroom

3 oz chicken breast

2-3 tbs fish sauce

1 tbs lime juice

1 tbs coriander leaves

In a pot, combine stock with coconut milk. Bring to boil and season with salt and sugar. Bruise lemongrass, shallots, and 2-3 Thai chilies using pestle and mortar or meat tenderizer. Add along with galangal and lime leaves to boiling stock. Simmer for a few minutes, and then add chicken and mushroom, turn down the heat and continue to simmer until chicken is cooked. In a serving bowl, mix fish sauce, lime juice, the rest of Thai chilies and coriander. Ladle in the soup, stir and check seasoning. It should be rich, salty, sour and hot.