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Authentic Tom Kha Gai (Thai coconut chicken soup)
4 servings
| prepCut chicken thighs into 1-inch pieces | ||
| prepSmash and cut lemongrass (bottom half) into 2-inch pieces | ||
| prepSlice galangal into 12 thin slices | ||
| prepTwist and tear makrut lime leaves into large chunks | ||
| prepSmash or cut Thai chilies into large pieces | ||
| prepTear oyster mushrooms into bite-size pieces | ||
| 2 cups / 480 ml chicken stock (unsalted, preferably homemade) | Simmer chicken 15 min | Taste, adjust fish sauce & lime juice; top with herbs |
| ½ tsp table salt | ||
| 1 lb / 450 g chicken thigh (boneless skinless, 1-inch pieces) | ||
| 1 ½ cups / 360 ml coconut milk | Add coconut milk, aromatics, fish sauce, sugar; simmer 5 min | |
| 1 stalk lemongrass (bottom half, smashed, 2-inch pieces) | ||
| 12 thin slices galangal | ||
| 5 makrut lime leaves (twisted, torn into large chunks) | ||
| 1–3 Thai chilies (to taste, smashed or cut into large pieces) | ||
| 2 Tbsp fish sauce | ||
| 1 tsp palm sugar or granulated sugar | ||
| 5.5 oz / 155 g oyster mushrooms (torn into bite-size pieces) | ||
| 2 ½ Tbsp / 37 ml lime juice | ||
| chopped green onion and/or cilantro (for garnish) | ||
| jasmine rice (for serving, optional) | ||
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