1 shallot, diced
¼ cup ginger, sliced into 1⁄8 inch thick disks, skins ok ( 2 inch piece)
¼ cup galangal root, sliced into 1⁄8 thick disks, skins ok ( 2 inch piece)
3 tbsp finely chopped lemongrass- or use lemongrass paste.
8 kefir lime leaves
1 cups chicken broth or veggie broth
1 lb boneless, skinless chicken- whole breasts or thighs (or sub 1 pound crispy Tofu)
8 ounces sliced mushrooms (button, shiitake, cremini) or sub other veggies like bell pepper, snow peas, etc.
2 cans coconut milk (full fat)
3 fresh Thai Chilies, or add chili paste to taste at the end
3 tbsp fish sauce ( or sub vegan fish sauce )
1.50 tsp salt