Tom_Kha_Gai.md

title	source	img	tags	category
Tom Kha Gai	https://hot-thai-kitchen.com/tom-ka-gai/	media/tom_kha_gai.jpg	chicken, coconut milk, lemongrass, galangal, chili, mushrooms, fish sauce, lime, onion, rice	soup

Comforting Thai chicken soup enriched with coconut milk and infused with lemongrass, galangal and makrut lime leaves.

Ingredients

• 480ml chicken stock, unsalted, preferably homemade
• 350ml coconut milk
• 5gr kosher salt, or half the amount of table salt
• 450gr chicken thigh, boneless skinless, bite-sized pieces
• 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
• 10 slices galangal
• 5 makrut lime leaves, roughly torn into big chunks, center stems removed
• 3 Thai chilies, bruised or cut into large pieces
• 30ml fish sauce
• 5gr finely chopped palm sugar, or granulated sugar
• 150gr oyster mushrooms
• 37.5ml lime juice
• 1 chopped green onion and/or cilantro, for garnish
• jasmine rice, for serving

Preparation

1. Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
2. Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
3. Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
4. Taste and add more fish sauce as needed. Turn off the heat and add 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
5. Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and 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.)

Notes

1. If using chicken breast, cut into ½-inch thick slices and marinate in 1 tablespoon of fish sauce while you're prepping. Skip step #1 as chicken breast does not need to be simmered and is best cooked only briefly, and omit the salt. Reduce the chicken stock to 1 ½ cups and add it at step #2. Add the chicken breast to the soup at the end along with the mushrooms in step #3 and cook for a couple of minutes just until the chicken is done. Be sure to taste and adjust the salt at the end!
2. The lemongrass, galangal and makrut lime leaves are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.