INGREDIENTS: - 3 cups homemade chicken broth - 1/3 cup fresh lime juice - 3 stalks lemongrass - 3 pieces Thai Ginger (Galangal) - 2 pieces Kaffir Lime Leaves - 2 tablespoons minced roasted red chili - 1 pound boneless, skinless, chicken thighs, cubed - 1 cup straw mushrooms, drained - 1/2 small onion, thinly sliced - 1 small tomato, diced - chopped fresh cilantro (optional)
INSTRUCTIONS: - Bring broth, lime juice, lemongrass, galangal and kaffir lime leaves to boil in large saucepan. - Reduce heat to low; simmer 15 minutes. - Remove galangal, lemongrass and kaffir lime leaves. - Stir in chili until well blended. - Add chicken, mushrooms, onion and chilies. - Simmer 10 to 15 minutes or until chicken is cooked through. - Stir in tomato. - Spoon into soup bowls. - Garnish with cilantro.