Tom Kha Gai (Coconut Chicken Soup)

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Ingredients

500g chicken breast or thigh, sliced thinly 400ml can coconut milk (full-fat) 3 cups chicken stock 4 stalks lemongrass, bruised and cut into 2-inch pieces 10 thin slices galangal (or ginger) 8 kaffir lime leaves, torn 200g straw mushrooms or oyster mushrooms 3-5 Thai bird’s eye chilies, lightly crushed 4 tbsp fresh lime juice (about 2 limes) 3 tbsp fish sauce 1 tbsp palm sugar 1 small onion, sliced 1 tomato, cut into wedges 1/2 cup fresh cilantro leaves 1/4 cup fresh Thai basil leaves (optional) 2 tbsp vegetable oil

Detail Steps and Procedure

1. **Prepare aromatics:** Bruise lemongrass stalks by hitting them with the back of a knife. Cut into 2-inch pieces. Thinly slice galangal. Tear kaffir lime leaves.2. **Infuse broth:** In a medium pot, heat vegetable oil over medium heat. Add lemongrass, galangal, and kaffir lime leaves. Saut for 1-2 minutes until fragrant.3. **Add liquids:** Pour in chicken stock and bring to a gentle simmer. Cover and let simmer for 10 minutes to infuse flavors.4. **Cook chicken:** Add thinly sliced chicken to the simmering broth. Cook for 5-7 minutes until chicken is just cooked through.5. **Add coconut milk:** Reduce heat to medium-low. Add coconut milk, stirring gently. Do not boil vigorously after adding coconut milk to prevent curdling.6. **Add vegetables:** Add mushrooms, onion slices, and tomato wedges. Simmer for 3-4 minutes until vegetables are tender but still have some bite.7. **Season:** Stir in fish sauce, palm sugar, and lime juice. Taste and adjust – should be balanced between creamy, sour, salty, and slightly sweet.8. **Add final aromatics:** Add crushed chilies (adjust for heat), cilantro, and Thai basil if using. Stir and cook for 1 more minute.9. **Serve immediately:** Ladle into bowls, making sure each serving gets chicken, mushrooms, and aromatics. Garnish with extra cilantro. Serve hot.

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