Tom Kha Gai

Ingredients

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

Instructions

1. 1

   Prep the aromatics: slice the galangal, bruise and cut the lemongrass, tear the lime leaves, and slice the chicken thinly (about 15 minutes total including slicing mushrooms).

2. 2

   In a pot, bring the chicken broth to a gentle simmer with the galangal, lemongrass, lime leaves, and chilies. Simmer 5 minutes to infuse the broth.

3. 3

   Add the coconut milk and mushrooms, then stir in the sliced chicken. Simmer gently for 8-10 minutes until the chicken is cooked through, being careful not to boil hard so the coconut milk doesn't split.

4. 4

   Remove from heat and season with fish sauce, lime juice, and sugar. Taste and adjust the balance of salty, sour, and creamy.

5. 5

   Ladle into bowls, discarding the large lemongrass and galangal pieces, and garnish with fresh cilantro. Serve immediately with steamed jasmine rice if desired.