Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• 1 lb Chicken breast, thinly sliced
• 2 cans (14oz) Coconut milk (full fat)
• 2 cups Chicken stock
• 2 inches Galangal, sliced into rounds
• 2 stalks Lemongrass, bruised and cut into 2-inch pieces
• 6 leaves Fresh kaffir lime leaves, torn
• 3 pieces Thai bird's eye chilies, bruised(optional)
• 1 cup Straw mushrooms or button mushrooms
• 3 tablespoons Fish sauce
• 4 tablespoons Lime juice
• 1 tablespoon Palm sugar or brown sugar
• 0.25 cup Fresh cilantro for garnish

Instructions

1. 1

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

2. 2

   Bring the broth to a gentle boil and simmer for 5 minutes until the aromatics release their fragrance.

3. 3

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

4. 4

   Add the sliced chicken and mushrooms to the pot; cook for 5-7 minutes until the chicken is opaque and cooked through.

5. 5

   Stir in the fish sauce, sugar, and bruised chilies, simmering for another 2 minutes.

6. 6

   Remove the pot from heat and stir in the fresh lime juice to preserve its bright acidity.

7. 7

   Taste and adjust the balance of salty (fish sauce), sour (lime), and sweet (sugar) as needed.

8. 8

   Ladle into bowls, discarding or warning guests about the woody aromatics, and garnish with fresh cilantro.