Tom Kha Gai (Thai Coconut Soup with Chicken)

Ingredients

• 4 cups Chicken broth
• 1 can Coconut milk
• 1 lb Chicken breast
• 8 oz Mushrooms
• 2 inches Galangal (or ginger)
• 2 stalks Lemongrass
• 4 leaves Kaffir lime leaves
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1-2 small Chili peppers (optional)
• 1/4 cup Cilantro

Instructions

1. 1Pour the 4 cups of chicken broth and the 1 can of coconut milk into a large heavy-bottomed pot. Place the pot over medium-high heat and bring the mixture to a gentle simmer, which is about 200°F (93°C).
2. 2While the liquid heats, thinly slice the 2 inches of galangal (or ginger). Lightly bruise the 2 stalks of lemongrass by gently smashing them with the back of a knife or a rolling pin, and gently tear the 4 kaffir lime leaves to release their aroma. Once the liquid is simmering, add the sliced 2 inches of galangal (or ginger), the bruised 2 stalks of lemongrass, and the torn 4 kaffir lime leaves to the pot. Reduce the heat to medium-low and let the mixture simmer gently for 5 to 10 minutes, allowing the flavors to infuse until you can smell their fragrance.
3. 3Cut the 1 lb of chicken breast into 1-inch bite-sized pieces and slice the 8 oz of mushrooms into 1/4-inch thick pieces. Add the cut 1 lb of chicken breast and the sliced 8 oz of mushrooms to the pot. Continue to simmer over medium-low heat for 10 to 15 minutes, or until the chicken is cooked through and no longer pink (an internal temperature of 165°F or 74°C) and the mushrooms are tender.
4. 4Stir in the 2 tablespoons of fish sauce and the 2 tablespoons of lime juice. If you are using them, thinly slice the 1 to 2 small chili peppers and add them to the pot now.
5. 5Carefully remove and discard the pieces of galangal (or ginger), lemongrass stalks, and kaffir lime leaves from the pot. Roughly chop the 1/4 cup of cilantro.
6. 6Ladle the hot soup into individual bowls. Garnish each serving with the chopped 1/4 cup of cilantro and serve immediately.

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