This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!

Ingredients

4 serv.

vegetable oil↗2 tablespoons
boneless skinless chicken breasts↗2
cut into 1 inch pieces
salt↗1⁄4 teaspoon
fresh mushrooms↗4 ounces
sliced (I use a stir-fry mix of mushrooms with shitakes, oyster mushrooms, and portabellas)
green onions↗3
sliced (divided)
stalk lemongrass1
fresh galangal root or gingerroot1
grated
red chilies↗2
(more or less to desired heat level)
chicken stock↗6 cups
(use good quality here)
coconut milk↗1
(14 ounce) can
fresh lime juice↗1 1⁄2 tablespoons
fish sauce↗2 tablespoons
brown sugar↗1⁄2 teaspoon
fresh cilantro↗
fresh basil leaf↗

Step-by-step instructions

1
In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
2
Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
3
Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
4
To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
5
Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
6
Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
7
Not salty enough - add more fish sauce.
8
Too sour - add a little more brown sugar.
9
Too spicy - add more coconut milk.
10
Not spicy enough - add more chilies.
11
Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
12
Add more vegetables such as some sliced red bell peppers with the mushrooms.
13
Serve over wide rice noodles for a main dish serving.
14
Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.

Source: food.com

Original recipe ↗

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