Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• 2 cups Coconut milk
• 2 cups Chicken stock
• 1 lb Chicken breast, thinly sliced
• 2 inches Galangal, sliced into rounds
• 2 stalks Lemongrass, bruised and cut into pieces
• 5 leaves Fresh kaffir lime leaves, torn
• 1 cup Mushrooms (straw or button), sliced
• 3 tablespoons Fish sauce
• 3 tablespoons Lime juice
• 3 pieces Thai bird's eye chilies, bruised(optional)
• 1 teaspoon Palm sugar
• 0.25 cup Fresh cilantro, chopped

Instructions

1. 1

   In a large pot, combine the chicken stock, galangal, lemongrass, and kaffir lime leaves over medium-high heat.

2. 2

   Bring the mixture to a gentle boil and simmer for 5 minutes until the aromatics are fragrant.

3. 3

   Stir in the coconut milk and bring back to a simmer, being careful not to let it boil vigorously to avoid curdling.

4. 4

   Add the sliced chicken and mushrooms to the pot.

5. 5

   Cook for about 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.

6. 6

   Stir in the fish sauce, palm sugar, and bruised chilies; simmer for another 2 minutes.

7. 7

   Remove from heat and stir in the fresh lime juice to maintain its bright flavor.

8. 8

   Discard the woody aromatics (lemongrass and galangal) if desired, garnish with cilantro, and serve hot.