Preparation

• 
  1
  Place onion, lemon grass, lime leaves, ginger and galangal in a large pot.
  Pour in broth.Bring to a boil over medium-high heat. Reduceheat so broth is simmering. Simmer until very flavourful, 20 minutes. Strain into a bowl.
  2
  Pour broth back into pot. Stir in coconutmilk. Bring to a gentle boil over medium-highheat. Stir in fish sauce.
  Taste and add sugar,if you like.
  3
  Meanwhile, thinly slice chicken and red pepper into bite-sized pieces. Sprinkle chicken with salt.
  When broth is gently boiling, stir in chicken, peppers, mushrooms and green onions. Bring back to a gentle simmer.
  Gently simmer, stirring frequently until chicken is cooked through and vegetables soften, 2 to 5 minutes.
  Do not vigorously boil. Divide between bowls. Squeeze a wedge of lime into each.
  Serve garnished with basil.