Creamy Coconut Galangal Chicken Soup with Mushrooms

Prepare the aromatics: Thinly slice the galangal. Smash the lemongrass stalks with the back of a knife and cut into 2-inch pieces. Tear the kaffir lime leaves. Slice the chicken breast into bite-sized pieces and slice the mushrooms if using fresh.

In a medium pot, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat (do not boil rapidly).

Add the sliced galangal, lemongrass, and kaffir lime leaves to the simmering liquid. Reduce heat to low and let it infuse for 5-7 minutes, allowing the flavors to develop.

Increase heat to medium-low and add the chicken pieces. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.

Stir in the mushrooms and cook for another 2-3 minutes until heated through.

Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and chili paste (if using). Taste and adjust seasoning as needed, balancing the sour, salty, and a hint of sweet.

Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and serve immediately.