Tom Kha Gai (Coconut Galangal Soup with Chicken)

Tom Kha Gai (Coconut Galangal Soup with Chicken) ingredients

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breast
• 2 inch piece galangal
• 2 stalks lemongrass
• 5-6 leaves kaffir lime leaves
• 8 oz straw mushrooms or oyster mushrooms
• 3-4 tbsp fish sauce
• 3-4 tbsp fresh lime juice
• 1 tsp palm sugar (or brown sugar)
• 2-3 fresh Thai chilies
• 1/4 cup fresh cilantro

How to make Tom Kha Gai (Coconut Galangal Soup with Chicken)

1. Slice 1 lb boneless, skinless chicken breast into thin bite-sized pieces. Clean 8 oz straw mushrooms or oyster mushrooms and slice larger ones if necessary.
2. Prepare the aromatics: Peel and thinly slice a 2-inch piece of galangal. Trim and bruise 2 lemongrass stalks by smashing them with the back of a knife. Tear 5-6 kaffir lime leaves to release their fragrance.
3. In a large pot or Dutch oven, combine two 13.5 oz cans of full-fat coconut milk and 2 cups of chicken broth. Add the prepared galangal, lemongrass, and kaffir lime leaves.
4. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 10-15 minutes to allow the aromatics to infuse the broth, stirring occasionally to prevent the coconut milk from scorching.
5. Add the sliced chicken to the simmering broth. Cook for 5-7 minutes, until the chicken is opaque and cooked through.
6. Stir in the mushrooms and continue to simmer for another 3-5 minutes, until the mushrooms are tender.
7. Remove the pot from the heat. Carefully remove and discard the galangal slices, lemongrass stalks, and kaffir lime leaves, as they are not meant to be eaten.
8. Stir in 3-4 tablespoons of fish sauce, 3-4 tablespoons of fresh lime juice, and 1 teaspoon of palm sugar (or brown sugar). Taste and adjust the seasoning to achieve a harmonious balance of salty, sour, and a touch of sweetness.
9. Thinly slice 2-3 fresh Thai chilies (if desired for heat) and chop 1/4 cup fresh cilantro for garnish.
10. Ladle the Tom Kha Gai into serving bowls. Garnish each bowl with the sliced Thai chilies and fresh cilantro before serving hot.

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