Name: Galangal and Coconut Chicken Soup
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: ¼ cup Fish sauce (nahmpla); ½ lb. (227 g.) Chicken thigh meat, cut into bite-size slices, about ¼ inch (0.6 cm.) thick; ¼ cup Cilantro leaves; 6 Thai bird chilies, split lengthwise; 8 slices Galangal (kah), about ⅛ inch (0.3 cm.) thick; 5 large Kaffir lime leaves, bruised lightly; ½ can (15 oz. or 425 g. can) Straw mushrooms, drained (liquid discarded), halved; 2 cans (about 14 fl. oz. or 414 ml. each) Coconut milk (divided use); 2 cups Light chicken stock or broth; 3 stalks Lemongrass, trimmed, sliced on diagonal into 3-inch (7.5 cm.) lengths, lightly bruised with blunt object; ¼ cup Lime juice; ¼ tsp. Kosher salt