Ingredients
2 cups chicken stock
1 can coconut milk
1 stalk of lemongrass
10-15 rounds of galangal or 1.5-2 Tbsp galangal powder
2-2.5 Tbsp lime juice or l-1.5 tsp lime powder
1 tsp salt
3-4 dried Thai chili peppers
2 Tbsp Fish Sauce
1 tsp Palm sugar
Directions
Add chicken stock, coconut milk, fish sauce, salt and sugar to pot over medium heat.
Add bruised lemongrass, chili peppers and galangal.
Simmer together for 15-20 minutes.
Remove from heat and strain herbs.
Add lime juice to taste.
Additions
Add chicken - cook in pan for 5-10 minutes before adding chicken stock.
Top with cilantro.
Add dumplings.
Our favorite.