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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid coconut sugar, please tap it and change its rating to Red.



Combine the coconut milk and chicken broth in a large saucepan over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Bring to a gentle simmer, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 10 minutes.
Add the chicken thighs and mushrooms to the simmering broth. Cook, stirring occasionally, until the chicken is opaque throughout with no pink at the center, about 8–10 minutes.
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