Tom Kha Gai

Ingredients

• 2 cups chicken stock (unsalted, preferably homemade)
• 1 ½ cups coconut milk ((see note 1))
• ½ tsp table salt
• 1 lb chicken thigh (boneless skinless, cut 1-inch pieces (see note 2))
• 1 stalk lemongrass (bottom half only, smashed and cut in 2-inch pieces)
• 12 thin slices galangal ((see note 3))
• 5 makrut lime leaves (twisted to bruise and torn into big chunks)
• 1-3 Thai chilies (to taste, smashed until broken or cut into large pieces)
• 2 Tbsp fish sauce
• 1 tsp finely chopped palm sugar ( or granulated sugar)
• 5.5 oz oyster mushrooms (torn into bite-size pieces)
• 2 ½ Tbsp lime juice
• chopped green onion and/or cilantro (for garnish)
• Jasmine rice (for serving, optional)

Method

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.
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.
3. Taste and add more fish sauce as needed. Turn off the heat and add about 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
4. Serve with jasmine rice as part of a larger Thai meal, or enjoy on its own. See this video about how to eat a Thai meal for how Thai people serve soup! (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)