Coconut Lemongrass Chicken Soup

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, smashed
• 3 kaffir lime leaves
• 1 inch piece galangal, sliced
• 2 cloves garlic, minced
• 1 red chili, sliced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup sliced mushrooms
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Directions:

1. In a large pot, bring chicken broth to a simmer over medium heat.
2. Add lemongrass, kaffir lime leaves, galangal, garlic, and chili to the broth. Simmer for 10 minutes to infuse the flavors.
3. Stir in coconut milk, fish sauce, soy sauce, and brown sugar. Add chicken slices and mushrooms. Cook until chicken is no longer pink.
4. Add cherry tomatoes and cook for another 2-3 minutes.
5. Remove the lemongrass, kaffir lime leaves, and galangal.
6. Stir in lime juice and garnish with fresh cilantro before serving.
7. Enjoy the aromatic Coconut Lemongrass Chicken Soup!