For four servings, you’ll need:
800 ml chicken stock
300 ml water
400 g chicken breast
50 g galangal root (or alternatively, ginger)
2–3 stalks lemongrass
1 bunch cilantro
3 kaffir lime leaves
2 red chili peppers
400 ml coconut milk
3 tbsp. fish sauce
200 g shiitake mushrooms
100 g small Thai eggplant (or alternatively, peas)
150 g bamboo shoots
2 tbsp. lime juice
Bring the chicken stock and water to a boil, add the chicken breast and cook for 15 minutes at a temperature slightly below boiling. Afterwards remove the chicken, cut into pieces, and place to the side.
Peel the galangal root and cut into thin strips. Pound the lemongrass until flat and cut into pieces. Clean and finely chop the chili peppers. Pick the cilantro leaves and place aside, finely chop the stems. Add the coconut milk, galangal, lemongrass, cilantro stalks, kaffir lime leaves, and chili to the chicken stock and bring to a boil. Remove from the heat, add the fish sauce, and put aside for approx. ten minutes.
Clean the mushrooms, cut in half, and remove the stems. Wash the eggplants and pat dry. Finely chop the bamboo shoots. Add the mushrooms, eggplants, and bamboo shoots to the soup and simmer for approx. ten minutes. Add the chicken back to the soup and allow to warm up for about two minutes. Season with lime juice and serve with the finely chopped cilantro leaves.
Remove and discard the galangal, lemongrass, and kaffir lime leaves before serving. Enjoy!