Tom Kha Gai

ต้มข่าไก่ · Tom Kha Gai

Ingredients12

• chicken thighs400 g
• coconut milk400 ml
• chicken stock300 ml
• galangal40 g
• lemongrass2 stalks
• kaffir lime leaves6
• Thai bird's eye chilies4
• fish sauce2 tbsp
• lime juice2 tbsp
• palm sugar1 tsp
• straw mushrooms150 g
• coriander leaves2 tbsp

Method

1. Slice the chicken into bite-sized pieces. Slice the galangal, bruise the lemongrass stalks, and tear the lime leaves.
2. Bring the chicken stock to a simmer with the galangal, lemongrass, and lime leaves for about 5 minutes.
3. Add the chicken and cook until just done, about 8 minutes.
4. Pour in the coconut milk and add the mushrooms. Simmer gently without boiling hard for 5 minutes.
5. Season with fish sauce, palm sugar, and lightly crushed chilies.
6. Remove from the heat and stir in the lime juice.
7. Taste and adjust the balance of salty, sour, and sweet. Discard the lemongrass if desired.
8. Serve hot, garnished with coriander leaves.