Tom Kha Gai – Thai Galangal Coconut Chicken Soup

Ingredients

• 4 dl coconut milk
• 5 dl chicken stock
• 400 g chicken thigh, thinly sliced
• 40 g galangal, thinly sliced
• 2 lemongrass, bruised and cut into pieces
• 4 kaffir lime leaves, torn
• 150 g button mushroom, halved
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 fresh chilli, bruised
• 2 tbsp fresh cilantro, chopped
• 1 shallot, thinly sliced

Method

1. 1.

   Simmer the aromatic broth — In a pot, combine the coconut milk and chicken stock. Add the sliced galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat.

2. 2.

   Cook the chicken and mushrooms — Add the sliced chicken thigh and mushrooms, and simmer until the chicken is cooked through.

3. 3.

   Season and balance the flavors — Stir in the fish sauce, lime juice, sliced shallot, and bruised chillies. Taste and adjust the balance of salty, sour, and spicy as needed.

4. 4.

   Strain and serve the soup — Remove from heat, discard the galangal slices, lemongrass, and lime leaves if desired, then ladle into bowls and garnish with fresh cilantro before serving.