Thai Chicken Soup With Lemongrass & Galanga

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1 tablespoon vegetable oil

1 shallot, sliced thin

1 garlic clove, minced

1 stalk lemongrass, cut into 2-inch pieces, and bruised with back of a


1 teaspoon chile flakes, or to taste

1/2 teaspoon ground chile paste, or to taste

1 (three-inch) knob galanga, cut into 3 or 4 lengthwise slices and bruised

with back of a knife (see note)

3 cups low-sodium chicken stock

2 tablespoons fish sauce, or to taste

2 teaspoons sugar

1 1/2 cups coconut milk

1/3 pound chicken breasts or thighs, skinned, boned and cut into 1/2-inch


4 kaffir lime leaves, cut in half

1 cup straw mushrooms, or quartered white mushrooms

3 Roma tomatoes, cut into 1-inch cubes

1 tablespoon fresh lime juice, or to taste

6 sprigs cilantro, chopped

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