Step by Step Instructions

Step 1

Slice the onion and galangal

Step 2

Cut the lemongrass in angle and smash in order to release the flavor

Step 3

Slice the chicken and marinate for 15 minutes

Step 4

In a pot, heat the coconut milk, lemongrass and galangal and bring it to simmer

Step 5

Add the chicken breast and the chicken broth, reduce the heat to medium low

Step 6

Gently stir the soup, add the mushroom, onion and cook it for 5-10 minutes, then break the kaffir lime leaves and add in the soup

Step 7

Add the Thai chili pepper and cook it for another 5 minutes. Turn off the heat and add the lime juice, fish sauce and palm sugar

Step 8

Cover the lid and let it sit for 10 minutes until the sugar is dissolved