Tom Kha Gai (Coconut Chicken Soup)

Ingredients

• 1 lb boneless skinless chicken breast, thinly sliced
• 2 cans (14 oz each) coconut milk
• 2 cup s chicken broth
• 3 stalks lemongrass, cut into 2-inch pieces and bruised
• 6 slices fresh galangal (or ginger)
• 4 kaffir lime leaves, torn
• 8 oz mushrooms, sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 3 tbsp fresh lime juice
• 2 Thai bird chilies, crushed
• fresh cilantro, for garnish
• steamed jasmine rice, for serving

Steps

1. 1

   Bring coconut milk and chicken broth to a gentle simmer in a large pot.

2. 2

   Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse flavors.

3. 3

   Add chicken and mushrooms. Cook for 8-10 minutes until chicken is cooked through.

4. 4

   Stir in fish sauce, sugar, lime juice, and crushed chilies.

5. 5

   Taste and adjust seasoning — it should be a balance of salty, sour, sweet, and spicy.

6. 6

   Remove lemongrass and galangal. Ladle into bowls and garnish with fresh cilantro.

7. 7

   Serve with steamed jasmine rice on the side.