Infused with a hint of coriander seeds and fresh mint for a unique Middle Eastern aromatic profile.
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In a heavy-bottomed pot, combine the chicken stock and half of the coconut milk, bringing it to a gentle simmer over medium heat.
Add the bruised lemongrass, galangal, and crushed coriander seeds; allow the aromatics to steep for at least 10 minutes to develop the Middle Eastern spice profile.
Stir in the remaining coconut milk and the smashed chilies, ensuring the liquid does not reach a rolling boil to prevent the coconut fats from separating.
Add the sliced chicken breast and oyster mushrooms, poaching them gently in the aromatic broth until the chicken is just cooked through and tender.
Remove the pot from the heat and stir in the fish sauce and lime juice to balance the salt and acidity.
Stir in half of the fresh mint leaves, allowing their oils to release into the hot broth for 30 seconds.
Ladle the soup into warm bowls, ensuring each serving has a mix of chicken and mushrooms.
Garnish with the remaining fresh mint and a light dusting of sumac for a bright, citrusy Middle Eastern finish.
