Directions
- 1Cut the ends off of lemongrass and peel the first layer.
- 2Cut the lemongrass into 3-inch pieces on a diagonal and smash it to release the flavor.
- 3Chop the galangal and shallots, being careful with the galangal as it's hard to cut.
- 4In a pot, add chicken stock and the aromatics (lemongrass, galangal, shallots).
- 5Bring the mixture to a simmer, then add the chicken thigh.
- 6Let it simmer for 15 minutes.
- 7Add coconut milk, Thai chilies, and mushrooms (oyster and shimeji mushrooms).
- 8Let it simmer for another 5 minutes.
- 9Add tomatoes and torn kaffir lime leaves.
- 10Simmer for another 5 minutes.
- 11Season with salt, palm sugar, fish sauce, and lime juice.
- 12Add cilantro at the end.
- 13Serve and enjoy with a bowl of rice.
Ingredients
- 2 stalks lemongrass
- 3 inch piece galangal
- 3 shallots
- 3 cups chicken stock
- 1.5 lbs chicken thighs
- 4 cups coconut milk
- 3 Thai chilies
- 1 cup oyster mushrooms
- 1 cup shimeji mushrooms
- 3 tomatoes
- 6 kaffir lime leaves
- to taste salt
- 1 tbsp palm sugar
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 0.25 cup cilantro
- garnish chili oil
Equipment
potknifespoon
Tips
- Be careful when cutting the galangal as it's hard to cut.
- You can add more or less lime juice depending on preference.
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