Ingredients:

  • 4 cups (950ml) Chicken broth, low sodium
  • 1 can (13.5 oz/400ml) Coconut milk, full-fat
  • 1-inch piece (2.5 cm) Galangal, thinly sliced (or ginger as a substitute)
  • 2 stalks Lemongrass, bruised and roughly chopped
  • 4-5 Kaffir lime leaves, lightly bruised (or zest of 1 lime as a substitute, plus a squeeze of lime juice at the end)
  • 2-3 Red Thai chilies, thinly sliced (optional, adjust to taste)
  • 1 tablespoon Fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon Lime juice, fresh
  • 1 teaspoon Brown sugar (or granulated sugar)
  • 1 pound (450g) Chicken breast, boneless, skinless, thinly sliced
  • 8 oz (225g) Mushrooms, sliced (shiitake, oyster, or button)
  • 1 small Onion, thinly sliced
  • 1 (14oz/400ml) can baby corn, cut in half
  • 1 cup Cherry Tomatoes, sliced in half
  • Fresh Cilantro, chopped, for garnish

Instructions:

  1. In a large pot, combine chicken broth, coconut milk, galangal (or ginger), lemongrass, kaffir lime leaves (or lime zest), and chilies (if using). Bring to a simmer.
  2. Reduce heat and simmer for 10 minutes to allow the flavours to meld.
  3. Add the sliced chicken, mushrooms, onion and baby corn to the simmering broth. Cook until the chicken is cooked through and the mushrooms are tender (about 5-7 minutes).
  4. Stir in fish sauce (or soy sauce), lime juice, and brown sugar. Taste and adjust seasoning as needed. It should be a balance of salty, sour, and sweet.
  5. Remove lemongrass and kaffir lime leaves (if using whole). Ladle soup into bowls, garnish with fresh cilantro and sliced tomatoes.