A delightful and aromatic soup combining the flavors of lemongrass, coconut milk, and tender chicken.
Prepare the lemongrass by trimming the ends and bruising the stalks to release their flavor.
Bruising the lemongrass helps release its aromatic oils, enhancing the soup's flavor.
In a large pot, combine water, lemongrass, kaffir lime leaves, and onion. Bring to a boil over medium heat.
Simmering the aromatics in water creates a flavorful base for the soup.
Add the chicken breasts to the pot and cook until they are fully cooked, about 15 minutes.
Ensure the chicken is fully submerged in the liquid for even cooking.
Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the pot.
Shredding the chicken allows it to absorb more of the soup's flavors.
Add the mushrooms, fish sauce, sugar, salt, and chilies to the pot. Simmer for 5 minutes.
Adjust the seasoning to taste at this stage.
Stir in the coconut milk and lime juice. Heat gently without boiling.
Avoid boiling the coconut milk to prevent it from curdling.
Serve the soup hot, garnished with fresh coriander leaves.
Adding the garnish just before serving keeps it fresh and vibrant.
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