Prep time 15mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 cups unsalted chicken stock
- 2 pounds chicken wings, wingettes and drumettes separated
- 1 teaspoon kosher salt
- 1 cup full-fat coconut milk
- 3 stalks lemongrass, peeled and pounded with the back of a knife, cut into 2” pieces
- 10 slices galangal
- 6 kaffir lime leaves, roughly torn
- 5 Thai chilies, sliced into ½” pieces (add more or less depending on your spice level)
- 2 tablespoons fish sauce, divided
- 1 teaspoon palm sugar, melted
- 3 ounces oyster mushrooms, torn into pieces
- 2 1/2 tablespoons lime juice
- Handful cilantro, chopped
- 4 cups cooked jasmine rice
Method
Step 1
Bring chicken broth to a boil in a large pot and add chicken wings. Add salt and reduce to a simmer for 20 minutes. Skim off any fat that accumulates on top of the broth.
Step 2
Add coconut milk, lemongrass, galangal, kaffir lime leaves, Thai chilies, 1 tablespoon fish sauce, and palm sugar and stir to combine. Return to a boil, then reduce to a simmer for 3-5 minutes.
Step 3
Add mushrooms and cook for 1-2 minutes until cooked through.
Step 4
Taste and season with more fish sauce as needed. Turn off heat and add lime juice.
Step 5
Serve broth over rice, then top with cilantro. Squeeze more lime juice on top, if desired.