Incorporates mild Indian yellow curry powder and turmeric for a golden, aromatic twist.
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In a large pot, combine the chicken stock, galangal, lemongrass, and turmeric over medium-high heat.
Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes to infuse the aromatics.
Whisk the Indian yellow curry powder into the coconut milk until smooth, then pour the mixture into the pot.
Add the cubed chicken or tofu and the mushrooms to the simmering liquid.
Cook for 5-7 minutes until the chicken is fully cooked through and the mushrooms are tender.
Stir in the fish sauce and smashed chilies, allowing them to steep for 1 minute for heat.
Turn off the heat and stir in the fresh lime juice to maintain its bright acidity.
Remove the woody lemongrass and galangal pieces before serving in warm bowls garnished with cilantro.
