Tom Kha Gai

Ingredients

• 1 lb boneless skinless chicken thighs, thinly sliced
• 2 cups chicken stock
• 28 oz coconut milk
• 3 stalks lemongrass, cut into 2-inch lengths and bruised
• 2-inch piece galangal, thinly sliced
• 6 makrut lime leaves, torn
• 8 oz oyster mushrooms, torn into pieces
• 3 Thai chilies, lightly smashed
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1/4 cup cilantro leaves

Method

1. Bring the stock and one can of coconut milk to a gentle simmer in a large pot.
2. Add the lemongrass, galangal, lime leaves and chilies and simmer for 5 minutes to perfume the broth.
3. Add the chicken and mushrooms and simmer until the chicken reaches 165°F, about 8 minutes.
4. Stir in the second can of coconut milk and heat through without letting it boil hard, so it stays smooth.
5. Take the pot off the heat and stir in the fish sauce and lime juice. Taste for a balance of salty, sour and rich.
6. Ladle into bowls and top with cilantro.

Notes