- 4 cups chicken stock
- 1 stalk lemongrass, cut into 2-inch pieces
- 4 ounces galangal, cut into 2-inch pieces
- 1/4 cup chopped fresh cilantro
- 3 tablespoons sliced green onion
- 10 kaffir lime leaves
- 3 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
- 1/4 cup fish sauce
- 1 tablespoon white sugar
- 1/2 teaspoon red pepper flakes
- 3 (14 ounce) cans coconut milk
- 1 (8 ounce) package shiitake mushrooms, sliced
- 1 (8 ounce) package cremini mushrooms, sliced
- Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and kaffir lime leaves. Stir, reduce heat, and simmer for 5 minutes.
- Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.