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Preparation:
1.
Boil the chicken stock in a pot, and add
the chicken. Boil until the chicken is thoroughly
cooked.
2. Add coconut milk, lime juice, and fish
sauce to the boiling soup.
3. Add the lemongrass stripes, chillies
and, sliced galangal into the boiling soup.
4. Adjust the seasonings. There should be
a pronounced sour taste, followed by a salty
and hot taste.
5. When serving, garnish with strips of
fresh chillies, lemon grass and mushrooms.
Note
: Deep fried dried chillies can also be
added to enrich the aroma.
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