Method

• Warm chicken broth and coconut milk together in a stockpot over medium heat; add lime juice, Squidbrand fish sauce, sugar, Galangal , and kaffir lime leaves. Bring broth mixture to a low simmer until flavours have blended, about 15 minutes.
• Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the cente