• 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.