By An Edible Mosaic
Prep Time: 20 Min
2 cups chicken broth 4 cloves garlic, 1 TB galangal 2 shallots, 1 stalk lemongrass 1 Thai bird's eye chili 1 TB coconut aminos 1/2 TB fish sauce 1/2 tsp coconut sugar 1 (14-oz) can coconut milk 12 oz chicken 1 red bell pepper, 4 oz mushrooms 3 kaffir lime leaves (if available) Scallion, cilantro, lime juice
Cook Time: 10 Min
The aromatics. Add the chicken broth, garlic, galangal (or ginger), shallot, lemongrass, Thai chili, tamari sauce, fish sauce, and coconut sugar to a 3-quart pot over high heat. Bring to a boil.
Add the chicken and veggies. Once boiling, stir in the coconut milk, chicken, red bell pepper, mushrooms, and kaffir lime leaves. Bring back up to a boil, and then boil for 3 minutes, or until the chicken is fully cooked.
Finishing touches. Remove from the heat and stir in the scallion, cilantro, and fresh lime juice.