Chicken Soup (Tom Ka Kai)

1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. For more detailed instructions on how to do this, see: All About Lemongrass Guide
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, coconut milk, fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy (hot), add a little more coconut milk. If not spicy enough, add more fresh chili.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

If Serving with Noodles: I find it's best to prepare the noodles separately from the soup, otherwise the soup becomes too thick (the starch from the noodles stays in the soup). Also, keeping the noodles separate means leftovers will taste better (this way the noodles won't absorb all the broth and become soggy). Enjoy!