Thai Coconut Soup (Tom Kha Gai)

Ingredients

• 8 oz chicken breast, thinly sliced
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 4 slices galangal, sliced
• 1 lemongrass stalk, bruised and cut into pieces
• 4 makrut lime leaves(optional)
• 2 Thai bird's eye chilies, smashed(optional)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 cup mushrooms, quartered
• 2 tbsp cilantro, chopped(optional)
• 1 tsp sugar

Instructions

1. 1

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

2. 2

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

3. 3

   Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning — it should be creamy, tangy, and salty.

4. 4

   Remove the galangal, lemongrass, and lime leaves. Ladle into bowls, garnish with cilantro, and serve hot.