Ingredients:
lemongrass broth
3-4 lemon grass
10-12 kafir lime leaf
4 slices ginger
2 shallot
3 scallions
4 cups water
1/4 cup fish sauce
Soup
3 boneless chicken thigh
1 clove garlic
1 package of mushrooms
1/2 cup cherry tomato cut in half
4-6 cups water
salt
1 can coconut milk
1 lime
Cut the lemongrass ingredients and fry it in a pot for 2-3 minutes. If you can get galangal use that instead of ginger. Simmer for an hour and strain out the solids.
Cut the chicken into cubes and mince the garlic. Cook the chicken with the garlic until i turns white. Add the broth, water and 1/2 tsp salt. Bring it to a boil and then add the mushrooms. Simmer on medium low for 5 minutes and then add the coconut milk. Taste and more salt if needed. Add the cherry tomato and bring it back up to a boil and then turn off the heat. Add the lime juice right before serving.
