Chicken Coconut Soup (Tom Kah Gai) From 'Everyday Thai Cooking'

Ingredients (13)

• 2 cups (500 ml) chicken stock
• Six 1/4-inch (6 mm) thick slices galangal or fresh ginger
• 2 stalks lemongrass, cut into 2 inch (5 cm) long pieces and bruised
• 4 makrut lime leaves, torn in half (optional)
• 1 tablespoon palm or brown sugar
• 1 1/2 teaspoons Roasted Red Chile Paste or store-bought nam prik pao (optional)
• 1 cup (250 ml) coconut milk
• 1/2 pound (250 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 cup (70 g) sliced white button mushrooms
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce (nam pla)
• 2–3 fresh hot red or green chiles, preferably Thai, smashed
• Fresh coriander leaves (cilantro) for garnish