Name: Thai Coconut Chicken Soup (Tom Kha Gai)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 cup low-sodium chicken broth; 3 stalks lemongrass (cut into 2-inch pieces and smashed); 1 galangal (2 inches, thinly sliced, or fresh ginger); 6 makrut lime leaves (torn); 2 Thai chiles (smashed; optional); 2 can full-fat coconut milk (13.5 oz each); 1 pound boneless skinless chicken thighs (thinly sliced); 8 ounce oyster or white mushrooms (sliced); 3 tablespoon fish sauce; 1 tablespoon light brown sugar (or palm sugar); 3 tablespoon fresh lime juice; ¼ cup fresh cilantro (chopped)

Instructions

Infuse the broth
Infuse the broth:
In a large pot, combine 4 cups chicken broth, 3 smashed lemongrass stalks, 2 inches sliced galangal, 6 torn makrut lime leaves, and 2 smashed Thai chiles. Bring to a boil, then simmer for 10 minutes to infuse.
Add the coconut milk
Add the coconut milk:
Stir in 2 cans coconut milk and bring back to a gentle simmer; don't let it boil hard.
Cook the chicken
Cook the chicken:
Add 1 pound thinly sliced chicken thighs and 8 ounces sliced mushrooms and simmer for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F.
Season
Season:
Remove from the heat and stir in 3 tablespoons fish sauce, 1 tablespoon brown sugar, and 3 tablespoons fresh lime juice. Taste and balance with more lime for tang or fish sauce for salt.
Serve
Serve:
Ladle the tom kha gai into 4 bowls and sprinkle with ¼ cup chopped cilantro. The lemongrass, galangal, and lime leaves are for flavor only, so eat around them.

Tips

Galangal and makrut lime leaves are found at Asian markets and freeze well; fresh ginger and 1 teaspoon lime zest work in a pinch. Keep the soup at a gentle simmer after adding the coconut milk so it doesn't separate. Add the lime juice off the heat to keep it bright.

Storage

Store tom kha gai in the refrigerator for up to 3 days and reheat gently over low heat. Freezing isn't recommended, because coconut milk can turn grainy.