A delightful Thai-inspired chicken soup with a creamy coconut base, infused with aromatic herbs and spices.
Prepare the lemongrass by cutting it into 5 cm pieces and bruising them with the side of a knife.
Bruising the lemongrass helps release its aromatic oils, enhancing the soup's flavor.
In a large saucepan, combine the lemongrass, galangal, and kaffir lime leaves with 1 liter of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
Simmering the aromatics extracts their flavors into the broth.
Strain the broth to remove the solids, then return the liquid to the saucepan.
Straining ensures a smooth and clear soup base.
Add the chicken pieces to the broth and simmer until cooked through, about 10 minutes.
Cut the chicken into even pieces for uniform cooking.
Stir in the coconut milk, fish sauce, lime juice, and palm sugar. Heat gently without boiling.
Avoid boiling the coconut milk to maintain its creamy texture.
Serve the soup hot, garnished with fresh coriander leaves and sliced red chili.
Add the garnish just before serving for the freshest flavor and appearance.
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