Tom Kha Gai

Ingredients

• 2 stalks lemongrass
• 2-inch piece galangal (or ginger), thinly sliced
• 5 makrut lime leaves, torn
• 3 cups chicken broth
• 2 (13.5 oz) cans coconut milk
• 1 lb boneless chicken thighs or breast, thinly sliced
• 8 oz mushrooms (oyster or cremini), sliced
• 2 to 4 Thai chiles, lightly crushed
• 3 tbsp fish sauce
• 1 tsp sugar
• 3 tbsp lime juice
• chopped cilantro, to serve

Steps

1. Trim the lemongrass, cut into 2-inch lengths and bruise with the back of a knife.
2. In a Dutch oven, bring the broth, lemongrass, galangal and lime leaves to a simmer and cook 5 minutes to infuse.
3. Add the coconut milk and bring back to a gentle simmer (don't let it boil hard).
4. Add the chicken and mushrooms and simmer until the chicken is cooked through, 6 to 8 minutes.
5. Stir in the chiles, fish sauce and sugar, then take the pot off the heat and add the lime juice.
6. Taste for a balance of salty, sour and creamy, adjusting with more fish sauce or lime. Serve topped with cilantro. (The lemongrass, galangal and leaves are for flavor, not for eating.)

TipAdd the lime juice off the heat; boiling it dulls the fresh sourness.