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Tom Ka Gai (coconut chicken soup)

INGREDIENTS

Serves 4

2 cups homemade, unsalted, chicken stock (For how to make chicken stock, see my

Pork Stock video and sub chicken bones)

1.5 cup coconut milk

1 tsp salt

1 lb chicken thigh, bite-sized pieces

1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces

10 15 rounds galangal

4-5 Kaffir lime leaves, roughly torn into big chunks

3-4 Chilies, bruised or cut into large pieces

1.5 2 Tbsp fish sauce

1 tsp Palm sugar

150g Oyster mushrooms

2-2.5 Tbsp lime juice

INSTRUCTIONS

Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for

20 minutes or until chicken is fork tender.

Add coconut milk, lemongrass, galangal, kaffir lime leaves, chilies, half the

fish sauce, and palm sugar. Simmer for 3-5 minutes to infuse.

Taste and add more fish sauce as needed. Turn off the heat and add lime juice.