Broth:

• 3 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk

Aromatics:

• 2 stalks lemongrass, trimmed and smashed
• 4–6 slices galangal (or ginger)
• 5–6 kaffir lime leaves, torn

Add-ins:

• 1 cup cooked chicken breast or thigh, thinly sliced
• 1 cup mushrooms, sliced
• 1 small red chili or Thai bird’s eye chili, halved

Seasonings:

• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp palm sugar or brown sugar

Garnish:

• Fresh cilantro, chopped
• Scallions, thinly sliced
• Lime wedges for serving