Chicken Coconut Soup (Tom Kha Gai)

Cook Time 10

Author Nancie McDermott, Fine Cooking Issue 67

2 stalks fresh lemongrass, trimmed (root end and top 3 inches removed), pounded and cut into 2-inch lengths
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla)
2 scallions (white and green parts), very thinly sliced crosswise
6 wild lime leaves (kaffir), torn or cut into quarters
10–12 thin slices galangal (or fresh unpeeled ginger)
8–10 fresh hot Thai chiles, lightly crushed (or 3–4 serranoes, thinly sliced), for garnish (optional)
2 tablespoons coarsely chopped fresh cilantro
1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or thin strips
¼ lb white mushrooms, thinly sliced (about 1 cup)
14 ounce can unsweetened coconut milk (shake before opening)
14 ounce can low-salt chicken broth (or 1 3/4 cups water)

Trim lemongrass as directed; pound lightly and cut into 2-inch lengths.
In a large serving bowl, combine lime juice, fish sauce, scallions, and half of the lime leaves. Set by the stove along with small dishes containing galangal, lemongrass, remaining lime leaves, chiles (if using), chopped cilantro, and the sliced chicken and mushrooms.
In a medium saucepan, bring coconut milk and broth to a gentle boil. Stir in galangal, lemongrass, and lime leaves. Add chicken and mushrooms; return to a gentle boil, reduce heat, and simmer 10 minutes to infuse flavors and cook chicken.
Remove from heat and pour the hot soup over the seasonings in the serving bowl; stir well. Sprinkle with chopped cilantro and serve hot. Pass around chiles for those who want them.