Tom Kha Gai (Thai Coconut Chicken Soup)

0 Using a rolling pin or meat tenderizer, smash the galangal, shallots, and lemongrass stalks just to open them up. Gently crush the lime leaves with your hands. (You want these aromatics to stay intact so that you can easily remove them or avoid them when enjoying the soup, but smashing them open will help them to release their flavors.) 
1 Heat a Dutch oven, wok, or saute pan over medium heat. Add the smashed aromatics and saute in the dry pan to get them started cooking, about 2 minutes.
2 Add in mushrooms, chicken, and stock and bring to a simmer. 
3 Simmer until the mushrooms are tender and chicken is cooked through, about 15 minutes. (Reduce heat if the liquids start to bubble vigorously. If the mixture boils it can cause the chicken to get tough.)
4 Stir in coconut milk, fish sauce, and brown sugar. Bring back to a simmer.
5 Remove soup from heat and stir in lime juice. Taste and add more lime juice for more tart flavor, more fish sauce for more salty flavor, or more sugar for more sweetness.
6 Serve soup with chili oil or Sriracha stirred in if you’d like some spice. Garnish it with cilantro and serve with some rice on the side.