Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

thekitchn.com

Dr Egg SSI

2 cups low-sodium chicken broth

1 (about 13-ounce) can unsweetened full-fat coconut milk

1 pound boneless, skinless chicken thighs (3 to 4), cut crosswise into ½-inch thick slices

1 (2-inch) piece galangal, peeled and cut crosswise into ⅓-inch thick pieces

4 fresh or dried makrut lime leaves

2 medium stalks lemongrass, bottom half only, halved and smashed

4 ounces fresh shiitake mushrooms, cut into ½-inch thick pieces

3 tablespoons fish sauce

2 tablespoons packed light or dark brown sugar

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

3 to 4 bird’s-eye chillies, thinly sliced crosswise (halve lengthwise and scrape out the seeds before slicing if you want less spicy heat)

Thinly sliced scallions, for garnish

Coarsely chopped fresh cilantro, for garnish

1 medium lime, cut into wedges, for serving (optional)

Cooked jasmine rice, for serving (optional)

Directions at thekitchn.com

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