Thai Coconut Chicken Soup
Rinse lemon grass, trim as needed and cut into smaller pieces. Peel ginger and slice both. Peel shallot and cut into thin rings. Cut kaffir lime leaves into pieces. Rinse chile pepper, trim and cut into thin rings (for a less spicy soup, remove seeds). Put all prepared ingredients in a saucepan with chicken broth, galangal root powder and coconut milk and bring to a boil. Reduce heat and simmer for about 10 minutes.
Meanwhile rinse chicken, pat dry and cut into thin slices. Trim mushrooms and also cut into slices. Add chicken and mushrooms to the saucepan and simmer for about 5 minutes over low heat until meat is cooked. Do not allow to boil.
Rinse cilantro, shake dry and chop coarsely. Finally, add cilantro to the saucepan, remove lemongrass and serve in soup bowls seasoned with fish sauce, palm sugar and lime juice.