Tom Kha Gai

Cuisines

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Recipe

Ingredients

1 cup	coconut milk
1 cup	chicken stock
200 grams	chicken breast, thinly sliced
3 slices	galangal
2 stalks	lemongrass, cut into 2-inch pieces and smashed
5	kaffir lime leaves, torn
100 grams	mushrooms, halved
2	Thai bird's eye chilies, smashed
2 tablespoons	fish sauce
1 tablespoon	lime juice
1 teaspoon	sugar
1/4 cup	fresh cilantro, roughly chopped
1	shallot, thinly sliced
Salt	to taste

Instructions

1. 1 In a medium saucepan, combine coconut milk and chicken stock. Bring to a gentle boil over medium heat.
2. 2 Add galangal, lemongrass, and kaffir lime leaves to the saucepan. Simmer for 5 minutes to infuse the flavors.
3. 3 Add the sliced chicken breast to the saucepan and cook for about 5 minutes, until the chicken is cooked through.
4. 4 Stir in the mushrooms, shallot, and Thai bird's eye chilies. Cook for another 3-4 minutes until the mushrooms are tender.
5. 5 Season the soup with fish sauce, lime juice, and sugar. Adjust salt to taste.
6. 6 Remove from heat and discard the galangal, lemongrass, and kaffir lime leaves if desired.
7. 7 Ladle the soup into bowls and garnish with fresh cilantro before serving.