1 lb chicken breast, boneless and skinless

1 tbsp cooking oil

3-inch-length galangal (or ginger), peeled and sliced thinly

2 stems lemon grass, use only the whitish lower bottom, bruised

5 small shallots (or 1 large yellow onion), peeled and sliced

5 leaves kaffir lime, torn

2-3 tsp salt, or to taste

1 (14 oz) can of coconut milk

1 (14 oz) can of coconut cream

3 tbsp lime juice, freshly squeezed

2 tbsp fish sauce, or to taste

2-3 pieces Thai red finger-length chilis, or to your desired spice level

Cut the chicken breast into thin slices. Set aside.

In a saucepan, heat the oil. Add the sliced galangal (or ginger), bruised lemon grass, shallots (or onion), and kaffir lime leaves. Saute until aromatic, about 3-4 minutes.

Add the chicken and salt. Pour in the coconut milk. Bring to a boil then simmer on low for 10-15 minutes or until the chicken is cooked and tender.

When the chicken is done, pour in the coconut cream, lime juice, fish sauce, and chilis. Bring to a boil. Once the soup starts to boil, turn off the heat.

Taste and adjust seasoning, if needed. Serve hot and serve with rice!