Chicken stock: 2 cups
Coconut milk: 3/4 cup
Fish sauce: 2 - 3 tbsp.
Fresh chicken thigh, cubed: 6 oz.
Fresh mushrooms: 1.5 oz.
Broken Lime leaves: 3 pcs.
Chili peppers: 2 tsp.
Coriander roots: 1 pcs.
Sliced galangal root: 2 tbsp.
Sliced Lemon grass: 1 tbsp.
Freshly squeezed lime juice: 4 - 5 tbsp.
(for 2 persons)
Mix the chicken stock and coconut milk, then add the broken lime leaves, the coriander root, the chili peppers, the sliced galangal and lemon grass and bring it to the boiling point.
Then allow the soup to boil for 1 or 2 minutes.
Add the chicken to it and bring it to it's boiling point again. Boil it until the chicken appears to be cooked.
Add some fish sauce and lime juice. You should taste a slight touch of lemon followed by a more salt and creaminess taste from the coconut milk.
Remember to server the soup in a bowl for convinience, as some of the ingredients are rather large.
You can add some coriander leaves as a garnish.