Tom Kha Gai (Thai Coconut Chicken Soup)

Bahan-bahan (4 porsi)

• 2 stalks fresh lemongrass, tough outer layers removed
• 2 tablespoons thinly-sliced galangal (or substitute fresh ginger)
• 6 kaffir lime leaves, torn into large pieces
• 6 cups good-quality chicken stock
• 4 g reen onions, thinly sliced (white and green parts separated)
• 8 ounces white, shiitake, or oyster mushrooms (or a mix), sliced
• 2 cups cooked shredded chicken
• 2 (13.5-ounce) cans coconut milk
• 2 tablespoons fish sauce
• 1 –3 teaspoons coconut sugar (to taste, or use another favorite sweetener)
• 1 –2 tablespoons Thai chili paste (nam prik pao), optional
• 2 tablespoons fresh lime juice
• fine sea salt, to taste