Chicken Coconut Soup (Tom Kah Gai)

Ingredients

serves Serves 4, active time 20 minutes, total time 25-30 minutes

• 2 cups (500 ml) chicken stock
• Six 1/4-inch (6 mm) thick slices galangal or fresh ginger
• 2 stalks lemongrass, cut into 2 inch (5 cm) long pieces and bruised
• 4 kaffir lime leaves, torn in half (optional)
• 1 tablespoon palm or brown sugar
• 1 1/2 teaspoons Roasted Red Chili Paste or store-bought nam prik pao (optional)
• 1 cup (250 ml) coconut milk
• 1/2 pound (250 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 cup (70 g) sliced white button mushrooms
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce (nam pla)
• 2–3 fresh hot red or green chilies, preferably Thai, smashed
• Fresh coriander leaves (cilantro) for garnish

Procedures

1. Put the chicken stock, galangal, lemongrass, kaffir lime leaves (if using) palm sugar, and roasted red chili paste (if using) in a medium saucepan and bring to a boil over medium heat.
   
2. Add the coconut milk, reduce the heat and bring to a simmer. Add the chicken and mushrooms and continue simmering until the chicken is white and opaque, 5–7 minutes.
   
3. Quickly stir in the lime juice and fish sauce. Float the chilies on the soup. Dish out into individual serving bowls and sprinkle with fresh coriander leaves. Serve immediately.