Tom Kha Gai (Chicken Coconut Soup)

Ingredients

• 1 lb boneless, skinless chicken breast
• 27 fl oz coconut milk
• 2 cups chicken broth
• 2 inch piece galangal
• 2 lemongrass stalks
• 4 kaffir lime leaves
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 8 oz oyster mushrooms
• 2 shallots
• 1 red chili (optional)
• ¼ cup cilantro (optional)
• 1 tsp sugar

Steps

1. Slice chicken breast into thin bite-sized pieces. Thinly slice shallots and mushrooms. Prepare galangal by thinly slicing, bruise lemongrass stalks and cut into 2-inch pieces, and tear kaffir lime leaves.
2. In a large pot, combine coconut milk and chicken broth. Bring to a simmer over medium heat.
3. Add sliced galangal, bruised lemongrass, kaffir lime leaves, and sliced shallots to the simmering liquid. Simmer for 5-7 minutes to infuse the flavors.
4. Add the sliced chicken and mushrooms to the pot. Cook for 5-7 minutes, or until the chicken is cooked through.
5. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
6. Remove galangal, lemongrass, and kaffir lime leaves before serving, if desired, as they are not typically eaten.
7. Ladle the Tom Kha Gai into bowls. Garnish with sliced red chili and fresh cilantro, if using, and serve hot.