Tom Kha Gai Chicken Coconut Soup
Ingredients
- 2 cups coconut milk
- 1/2 cup chicken stock
- 1 stalk lemongrass, tender inner part of bottom third only, smashed and chopped
- 1/2 cup finely sliced young galangal (you can also use ginger)
- 2 kaffir lime leaves torn
- 1/2 lb chicken thighs, sliced into bite-sized pieces
- 1 cup straw mushrooms (or any other type of mushrooms)
- 2 Tbsp fish sauce
- 2 Tbsp lime juice
- 1/2 Tbsp sliced bird’s eye chillies or finger-length chillies (prik chee fah, if available)
- handful coriander leaves (cilantro), chopped
Instructions
- Bring the coconut milk and stock to a boil, stir to combine. Add lemongrass, galangal, and kaffir lime leaves to infuse the broth.
- Return to a boil and add the chicken thighs. When the chicken is cooked, add the mushrooms and bring back to a boil.
- Season with fish sauce, lime juice, and chillies. Taste and adjust if necessary. Scoop into individual bowls, garnish with fresh coriander leaves, and serve immediately.
