Thai Coconut Galangal Soup (Tom Kha)

Ingredients

• 2 cans (13.5 oz each) coconut milk
• 2 cups chicken broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 6 slices fresh galangal (or ginger if unavailable)
• 5 kaffir lime leaves, torn in half
• 2 cups mixed mushrooms (oyster, shiitake), torn
• 1 lb chicken breast, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 3-4 Thai chilies, bruised
• 1/4 cup fresh cilantro leaves
• 2 green onions, sliced

Instructions

1. 1

   Combine coconut milk and chicken broth in a medium pot. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring to a gentle simmer over medium heat. Do not boil vigorously.

2. 2

   Simmer the aromatics in the broth for 10 minutes to infuse the flavors.

3. 3

   Add chicken slices and mushrooms. Cook for 6-8 minutes until chicken is cooked through.

4. 4

   Season with fish sauce, lime juice, and sugar. Taste and balance: the soup should be salty, sour, slightly sweet, and creamy with a gentle heat.

5. 5

   Ladle into bowls, making sure to include some of the aromatics (they are not eaten but look beautiful).

6. 6

   Garnish with fresh cilantro and green onions. Serve with steamed jasmine rice.