Middle Eastern Spiced Tom Kha

Ingredients

• 2 cans (13.5 oz) Full-fat coconut milk
• 1 pound Chicken breast, thinly sliced
• 1 tablespoon Coriander seeds, toasted and crushed
• 2 inches Fresh galangal, sliced into rounds
• 3 stalks Lemongrass stalks, bruised
• 4 pieces Thai bird's eye chilies, smashed
• 3 tablespoons Fish sauce
• 0.25 cup Fresh lime juice
• 0.5 cup Fresh mint leaves, chiffonade
• 1 teaspoon Sumac(optional)
• 1.5 cups Oyster mushrooms
• 2 cups Chicken stock

Instructions

1. 1

   In a heavy-bottomed pot, combine the chicken stock and half of the coconut milk, bringing it to a gentle simmer over medium heat.

2. 2

   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.

3. 3

   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.

4. 4

   Add the sliced chicken breast and oyster mushrooms, poaching them gently in the aromatic broth until the chicken is just cooked through and tender.

5. 5

   Remove the pot from the heat and stir in the fish sauce and lime juice to balance the salt and acidity.

6. 6

   Stir in half of the fresh mint leaves, allowing their oils to release into the hot broth for 30 seconds.

7. 7

   Ladle the soup into warm bowls, ensuring each serving has a mix of chicken and mushrooms.

8. 8

   Garnish with the remaining fresh mint and a light dusting of sumac for a bright, citrusy Middle Eastern finish.