Thai Coconut Chicken Soup (Tom Kha Gai) with Mushrooms

seriouseats.com

Ripple94

20 ounces chicken stock

2-inch piece of galangal, peeled, half cut into slices, half cut into matchsticks (see note)

2 stalks lemongrass, ends trimmed, tough outer leaves removed, cut into 1-inch pieces

4 makrut lime leaves, crumpled by hand (see note)

1 (13.5 ounce) can coconut milk

1 pound boneless, skinless chicken breasts, sliced thinly against the grain

½ pound mushrooms (straw mushrooms if possible, but otherwise cremini or button), ends removed, sliced

1 tablespoon fish sauce, plus more for serving

1 tablespoon juice from 1 lime, plus more for serving

4 hot red chilis (such as Thai bird) ends trimmed, smashed with a knife

Handful fresh cilantro leaves and tender stems

Baby bok choi

Note: Ingredients may have been altered from the original.

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