Thai Chicken Soup With Coconut Milk & Galanga

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SF Gate

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Ingredients

1 tablespoon vegetable oil

1 shallot, sliced thin

1/2 teaspoon minced garlic

1 tablespoon minced lemongrass

1 teaspoon chile flakes, or to taste

1 teaspoon ground chili paste, or to taste

1 (1-inch knob) galanga, sliced thin and bruised with back of a

knife

3 cups low-sodium chicken stock

2 tablespoons fish sauce, or to taste

1 teaspoon sugar

2 cups coconut milk

1/3 pound chicken breasts or thighs, skinned, boned and cut into

1/2-inch cubes

1 cup straw mushrooms or white mushrooms

1/2 cup cubed ripe tomato

1/2 tablespoon fresh lime juice

2 kaffir lime leaves, cut in half, or 1 teaspoon grated lime zest

6 cilantro sprigs, chopped

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