Tom Kha Gai
Thai Coconut Chicken Soup - serves 4
INGREDIENTS:
2 cups chicken stock, unsalted, preferably homemade
½ teaspoon kosher salt
1 lb chicken thigh, boneless skinless, cut 1-inch pieces
1 ½ cups coconut milk
1 stalk lemongrass, bottom half only, smashed and cut in 2-inch pieces
12 thin slices galangal
5 makrut lime leaves, twisted to bruise and torn into big chunks
1-3 Thai chilies, to taste, smashed until broken or cut into large pieces
6 oz oyster mushrooms, torn into bite-size pieces
2 tablespoons fish sauce
2 tablespoons finely chopped palm sugar, or granulated sugar
2-3 tablespoon lime juice
chopped green onion and/or cilantro, for garnish
PROCEDURE:
Bring chicken stock to a boil, then add the salt and chicken thigh. Simmer gently for 15 minutes or until chicken is fork tender.
Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
Taste and add more fish sauce as needed. Turn off the heat and add about 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
Serve with jasmine rice as part of a larger Thai meal, or enjoy on its own.
(Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)
