Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients

• 300 g chicken breast, thinly sliced
• 400 ml coconut milk
• 250 ml chicken broth
• 4 slices galangal, sliced
• 1 lemongrass stalk, bruised and cut into pieces
• 3 leaves makrut lime leaves(optional)
• 2 Thai bird's eye chilies, bruised(optional)
• 1.5 tbsp fish sauce
• 2 tbsp lime juice
• 150 g mushrooms, halved
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   In a pot, combine the coconut milk, chicken broth, galangal, lemongrass, lime leaves, and chilies. Bring to a gentle simmer over medium heat (about 5 minutes).

2. 2

   Add the chicken slices and mushrooms, and simmer gently for 8-10 minutes until the chicken is cooked through.

3. 3

   Lower the heat and stir in the fish sauce. Remove from heat and stir in the lime juice (adding it off-heat keeps the flavor bright).

4. 4

   Taste and adjust with more fish sauce or lime juice as needed. Remove the galangal, lemongrass, and lime leaves before serving.

5. 5

   Ladle into bowls, garnish with cilantro, and serve hot.