Ingredients

Broth:

• 6 cups homemade chicken broth
• One 15-ounce can coconut milk
• 2 stalks fresh lemongrass, sliced into half-inch long pieces
• 2 chili peppers, chopped
• 1 inch piece of galangal, grated, preferably with a microplane (ginger is an adequate substitute but certainly second best as galangal is more floral)
• 1-2 tablespoons lime juice (to taste)
• 4 kaffir lime leaves, coarsely sliced
• 1-5 tablespoons of fish sauce (Red Boat is the best you can get in the United States, but most likely you will have to order it from the company direct. Three Crabs brand is a good, easier-to-find option.)

Everything Else:

• Here you can improvise. Below is a list of some of the things I like to add:
• 1 pound boneless skinless chicken thighs or breasts chopped in 1-inch pieces
• 1 cup chopped shiitake mushrooms
• 1 cup sweet peas
• 4 eggs hard boiled, sliced in half or 6 quail eggs if you can find them. Check your local Asian or Russian grocer.

Finish:

• 1 handful fresh cilantro, chopped
• 1 handful green onions, chopped (optional)