|5 min||5 min||4|
|567 gm||Chicken broth (stock), low sodium|
|1 slice||Galangal (ginger root) (2 inch slice, peeled; half cut into slices; half cut into matchsticks; see "Notes" below)|
|2 stalk||Lemongrass (ends trimmed; tough outer leaves removed; cut into 1-inch pieces)|
|4 leaf||Kaffir Lime Leaves (crumpled by hand; see "Notes" below)|
|1 can(s) (13.5 oz)||Coconut milk, sweetened|
|454 gm||Chicken breast, boneless, skinless (sliced thinly against the grain)|
|227 gm||Cremini (Italian) mushroom (or straw mushrooms, or button mushrooms, stems removed; sliced)|
|1 tbsp||Fish sauce (plus more for serving)|
|1 tbsp||Lime juice (fresh) (plus more for serving)|
|4 pepper(s)||Red chili pepper (also chile or chilli) (such as Thai bird; ends trimmed; smashed with a knife)|
|1/4 cup||Cilantro (coriander) (fresh; chopped leaves and tender stems)|
Galangal and kaffir lime leaves can be found at Southeast Asian supermarkets.
If unavailable, ginger can be substituted for galangal, and 4 strips of lime zest can be substituted for lime leaves.