Tom Kha Gai

Tags: #thai #soup #coconut #chicken #galangal Serving: 4 portions Total time: 45 minutes

Creamy Thai coconut chicken soup with galangal, lemongrass, and lime leaves.

Ingredients

• 400g chicken thighs, boneless and sliced
• 800ml coconut milk
• 250ml chicken stock
• 60g galangal, sliced
• 3 lemongrass stalks, bruised and cut into pieces
• 6 kaffir lime leaves, torn
• 200g mushrooms, quartered
• 3 Thai chilies, bruised
• 45ml fish sauce
• 30ml lime juice
• 15g palm sugar
• 30g cilantro, chopped
• Thai chilies for serving
• Jasmine rice for serving

Steps

1. Heat half the coconut milk in large pot
2. Add galangal, lemongrass, and lime leaves
3. Simmer 10 minutes to infuse flavors
4. Add chicken and cook until nearly done
5. Pour in remaining coconut milk and stock
6. Add mushrooms and Thai chilies
7. Simmer 10 minutes until mushrooms are tender
8. Season with fish sauce, lime juice, and palm sugar
9. Adjust seasoning to balance sweet, sour, and salty
10. Remove from heat and add cilantro
11. Serve hot with jasmine rice and extra chilies

Notes

Don't boil coconut milk vigorously or it will separate. Balance is key - sweet, sour, salty, and spicy.