Tom Kha Gai

Comforting Thai chicken soup enriched with coconut milk and infused with lemongrass, galangal and makrut lime leaves. Notes For a lighter soup, you can add reduce the coconut milk by about ½ cup and increase the chicken stock by the same amount. If using chicken breast, cut into ½-inch thick slices and marinate in 1 tablespoon of fish sauce while you're prepping. Skip step #1 as chicken breast does not need to be simmered and is best cooked only briefly, and omit the salt. Reduce the chicken stock to 1 ½ cups and add it at step #2. Add the chicken breast to the soup at the end along with the mushrooms in step #3 and cook for a couple of minutes just until the chicken is done. Be sure to taste and adjust the salt at the end! The lemongrass, galangal and makrut lime leaves are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.

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Step 1

Bring chicken stock to a boil, then add the salt and chicken thigh. Simmer gently for 15 minutes or until chicken is fork tender. 480 ml chicken stock, 5 ml table salt, 450 g chicken thigh

Step 2

Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse. 350 ml coconut milk, 1 stalk lemongrass, 10 slices galangal, 5 makrut lime leaves, 3-4 Thai chilies, 30 ml fish sauce, 5 ml finely chopped palm sugar, 150 g oyster mushrooms

Step 3

Taste and add more fish sauce as needed. Turn off the heat and add about 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro. 37.5 ml lime juice, chopped green onion and/or cilantro

Step 4

Serve with jasmine rice as part of a larger Thai meal, or enjoy on its own.