- First, bring the stock, coconut milk and coconut cream to a simmer in a small pot over medium heat.
- Once the soup base is simmering, add the chicken together with the herbs and aromatics. Let the soup continue to simmer until the chicken is cooked all the way through.
- Season the soup with fish sauce, lime juice, and palm sugar to taste. Portion into bowls and garnish with some Thai basil and serve hot.