Authentic Tom Kha Gai (Thai coconut chicken soup)

Name: Authentic Tom Kha Gai (Thai coconut chicken soup)
Ingredients: ▢ 2 cups chicken stock, unsalted, preferably homemade; ▢ 1 ½ cups coconut milk; ▢ 1 tsp kosher salt; ▢ 1 lb chicken thigh, boneless skinless, bite-sized pieces; ▢ 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces; ▢ 12 thin slices galangal, see note; ▢ 5 makrut lime leaves, roughly torn into big chunks, center stems removed; ▢ 3-4 Thai chilies, bruised or cut into large pieces; ▢ 2 Tbsp fish sauce; ▢ 1 tsp finely chopped palm sugar, or granulated sugar; ▢ 5.5 oz oyster mushrooms; ▢ 2 ½ Tbsp lime juice; ▢ chopped green onion and/or cilantro, for garnish; ▢ Jasmine rice, for serving

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Servings: 4

Authentic Tom Kha Gai (Thai coconut chicken soup)

Instructions

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Step 1

Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.

Step 2

Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.

Step 3

Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.

Step 4

Taste and add more fish sauce as needed. Turn off the heat and add 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.

Step 5

Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)

Step 6

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