Tom Kha Gai

🔥 Prep

• Cut the 250 g chicken breast into bite-sized pieces.
• Measure out 400 ml coconut milk and set aside.
• Slice 5 pieces of galangal (about 0.5 cm thick).
• Bruise 1 stalk of lemongrass with the back of a knife and cut into 5 cm lengths.
• Slice 100 g mushrooms (e.g., straw or shiitake) into thin slices.
• Measure 1 tbsp lime juice and 1 tbsp fish sauce into small bowls.
• Chop 1 tsp fresh cilantro for garnish.

🔥 Cook

• 1. Pour the 400 ml coconut milk into a medium saucepan and add the galangal slices and bruised lemongrass stalks.
• 2. Bring the mixture to a gentle simmer over medium heat for 3 minutes, stirring occasionally.
• 3. Add the chicken pieces to the pot and cook for 5 minutes until they start to turn opaque.
• 4. Stir in the sliced mushrooms and continue to simmer over medium-low heat for 4 minutes until the mushrooms are tender.
• 5. Reduce the heat to low and stir in the 1 tbsp lime juice and 1 tbsp fish sauce; simmer for 2 minutes to allow flavors to meld.
• 6. Taste and adjust seasoning if needed; optionally add a splash more fish sauce or lime juice.
• 7. Remove the pot from heat and stir in the chopped 1 tsp cilantro.
• 8. Let the soup rest for 1 minute before serving to allow the aromatics to infuse.

🔥 Serve

• Ladle the Tom Kha Gai into warm bowls, ensuring each serving gets some chicken, mushrooms, and broth.
• Garnish with an extra sprinkle of fresh cilantro and a lime wedge on the side.
• Serve hot alongside steamed jasmine rice or sticky rice for a complete meal.