Authentic Tom Kha Gai Soup

# What You’ll Need:

→ Aromatics & Broth

01 - 3 cups chicken broth

02 - 1 stalk lemongrass, trimmed and smashed

03 - 4 slices fresh galangal

04 - 4 makrut lime leaves, torn into pieces

05 - 3 Thai birds eye chilies, lightly crushed

→ Main Ingredients

06 - 1 pound boneless, skinless chicken thighs, thinly sliced

07 - 14 fluid ounces full-fat unsweetened coconut milk

08 - 5 ounces fresh mushrooms, sliced

09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

10 - 2 tablespoons fish sauce

11 - 1 tablespoon lime juice, plus more to taste

12 - 1 teaspoon palm sugar

13 - 2 tablespoons fresh cilantro, chopped

14 - 2 green onions, sliced

15 - Lime wedges for serving

# How To Make It:

01 - In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 to 7 minutes to infuse the broth with aromatics.

02 - Add the sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes until the chicken turns opaque.

03 - Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not allow the soup to boil vigorously.

04 - Season with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet elements.

05 - Remove from heat and discard the lemongrass, galangal slices, and lime leaves if desired. Ladle into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -

It feels like a warm hug for your senses when you are feeling a bit under the weather.
The balance of creamy coconut and bright acidity is much easier to achieve than you would think.

02 -

Never let the coconut milk reach a rolling boil or it might separate and look grainy.
Authentic galangal is woody and tough so do not try to eat the slices even though they smell amazing.

03 -