Tom Kha Gai

Ingredients

• 3½ cup chicken broth
• 3½ cup coconut milk
• 2 tbsp galangal paste
• 2 lemongrass stalks
• 8 lime leaves
• 1⅛ lb chicken thighs
• 10½ oz oyster mushrooms
• 6 bird's eye chilies
• 1 tbsp granulated sugar
• 5 tbsp fish sauce
• 3 tbsp lime juice
• ¼ cup fresh cilantro (optional)
• 2 cup steamed rice (optional)

Steps

1. Combine chicken broth, coconut milk, galangal paste, lemongrass, and lime leaves in a large saucepan; bring to a gentle simmer for 6-8 minutes.
2. Add chicken thighs to the simmering soup and cook for 8-10 minutes, until tender and cooked through.
3. Stir in oyster mushrooms and bird's eye chilies, then simmer for another 3-5 minutes until vegetables are cooked.
4. Mix in sugar, 3 tablespoons of fish sauce, and 3 tablespoons of lime juice. Taste and adjust seasoning with remaining fish sauce and lime juice as needed.
5. Before serving, remove the galangal, lemongrass, and lime leaves with a slotted spoon.
6. Ladle into bowls, garnish with fresh cilantro, and serve hot, optionally with steamed rice.