Traditional Tom Kha Gai

• •2 cup chicken stock (unsalted)
• •2 cup full-fat unsweetened coconut milk
• •10 slices fresh galangal, cut into 1/8-inch thick rounds
• •2 fresh lemongrass stalks, lower white parts bruised and cut into 2-inch lengths
• •6 fresh makrut lime leaves, torn and stems discarded
• •1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• •7 oz fresh oyster mushrooms, torn into bite-sized pieces
• •4 whole Thai bird's eye chilies, lightly bruised
• •3 tablespoon fish sauce (preferably high-quality Thai fish sauce)
• •1 teaspoon palm sugar, finely grated (or light brown sugar)
• •3.5 tablespoon freshly squeezed lime juice
• •1 tablespoon Thai roasted chili paste (Nam Prik Pao)
• •0.3 cup fresh cilantro leaves and stems, coarsely chopped
• •2 tablespoon fresh sawtooth coriander (culantro), finely sliced

Instructions

1. 1

   In a medium heavy-bottomed pot, combine the chicken stock, sliced galangal, bruised lemongrass pieces, and torn makrut lime leaves. Bring to a gentle boil over medium-high heat, then lower the heat and simmer gently for 5 to 7 minutes to release the aromatic oils into the broth.

2. 2

   Pour in the full-fat coconut milk and bring the mixture to a gentle, steady simmer over medium-low heat. Do not let the broth boil vigorously, as excessive heat will cause the coconut milk to curdle or separate.

3. 3

   Add the sliced chicken thighs and the bruised bird's eye chilies to the simmering broth. Cook gently for about 5 minutes until the chicken is cooked through and opaque.

4. 4

   Add the torn oyster mushrooms, fish sauce, and grated palm sugar. Stir gently and simmer for an additional 2 to 3 minutes until the mushrooms are tender.

5. 5

   Remove the pot completely from the heat source. Stir in the freshly squeezed lime juice and Thai roasted chili paste (Nam Prik Pao). Taste the broth and adjust if needed: add a dash more fish sauce for saltiness or more lime juice for sourness.

6. 6

   Ladle the hot soup into warmed bowls, making sure each serving gets a mix of chicken, mushrooms, and rich broth. Garnish generously with fresh cilantro and sawtooth coriander. Serve immediately with warm steamed jasmine rice on the side.

Chef's Tips

• 💡Do not substitute regular ginger for galangal; galangal provides the signature sharp, peppery, citrus-pine flavor that gives 'Tom Kha' its name.
• 💡Always add the lime juice off the heat; cooking fresh lime juice makes it bitter and can cause the coconut milk to split.
• 💡The lemongrass, galangal slices, and lime leaves are left in the soup traditionally for continuous infusion, but they are fibrous and meant to be eaten around, not chewed.