Broth
1 13.5 ounce can coconut milk
2 14.5 ounce cans reduced sodium chicken broth (or 4 cups homemade stock)
2 Tablespoons fish sauce, or more to taste
2 Tablespoons palm sugar or brown sugar
2 stalks lemongrass, tender parts cut into thin rings
2 inch piece galanga root, cut into thin rings
2 medium shallots, peeled and thinly sliced, or 1/2 medium red onion, peeled, skins removed, thinly sliced
4 cloves garlic, peeled and smashed
1/8 teaspoon coriander seeds
4-6 sprigs fresh cilantro, stems and all
1-2 Thai chili peppers, stem removed and thinly sliced
1 teaspoon chili oil
3-4 kaffir lime leaves, torn or chopped
Solids
1 pound boneless, skinless chicken breasts, cut into thin, bite sized pieces OR use 1/2 pound large shrimp, peeled and deveined, tails removed
1 white onion, peeled, halved, and sliced into strips
1/2 pound button mushrooms, sliced into 1/2 inch pieces
1 tomato, cored and seeded, cut into wedges
a few fresh cilantro leaves, for garnish
fresh lime wedges, for garnish
1. Make Broth: In a large pot over medium high heat, bring all ingredients to a boil. Reduce heat to medium low and let simmer and reduce 20 minutes, stirring often. Cook 20 minutes.
2. Strain Broth & Discard Solids: Strain broth through a fine mesh strainer to remove solids and return broth to the pot over medium low heat. Discard the solids.
3. Cook Chicken or Shrimp & Vegetables: Place chicken pieces or shrimp and onion in pot and cook for 5 minutes, stirring often. Add mushrooms and tomato and cook for 3 minutes over medium heat, or until shrimp are cooked through.
4. Finish & Serve: Remove from heat. To serve, ladle into bowls and garnish with more fresh cilantro leaves and a squeeze of fresh lime, if desired.
