Thai Coconut Lime Chicken Soup (Tom Kha Gai)

Ingredients

• 200 g Chicken breast, thinly sliced
• 200 ml Coconut milk
• 300 ml Chicken broth
• 1 tbsp Galangal, sliced thin
• 2 tbsp Lime juice
• 100 g Mushrooms, sliced (e.g., shiitake or button)
• 1 tbsp Fish sauce
• 2 tbsp Cilantro leaves, chopped
• 1 pcs Thai bird chilies, sliced (optional for heat)(optional)
• ½ tsp Sugar

Instructions

1. 1

   In a pot, combine the chicken broth, coconut milk, sliced galangal, and fish sauce; bring to a gentle boil over medium heat (about 5 minutes).

2. 2

   Add the sliced mushrooms and simmer for 2 minutes, then add the chicken strips and cook until just opaque, about 3-4 minutes.

3. 3

   Stir in the lime juice, sugar, and optional sliced chilies; taste and adjust seasoning if needed.

4. 4

   Remove from heat, ladle into bowls, and garnish with chopped cilantro before serving.