Thai · 40 min · serves 4

Tom Kha Gai (Chicken Coconut Soup)

Kept by The Bhook kitchen

Ingredients

• 400 ml coconut milk
• 400 ml water
• 300 g chicken thigh, cut into thin strips
• 3 stalks lemongrass, smashed and sliced into 5 cm pieces
• 4 slices galangal
• 4 kaffir lime leaves, torn
• 150 g oyster mushrooms, torn into bite-size pieces
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 4 bird's eye chilies, crushed
• 2 spring onions, sliced
• 2 tbsp fresh coriander leaves

Method

1. Pour coconut milk and water into a pot. Add lemongrass, galangal, and kaffir lime leaves.
2. Bring to a gentle boil. Smell for a fragrant, citrusy aroma after 5 min.
3. Add chicken and simmer on low until no longer pink, about 10 min.
4. Add mushrooms and cook until they soften and turn glossy, 3 min.
5. Stir in fish sauce, sugar, and chilies. Taste. Should be savory and slightly spicy.
6. Turn off heat. Add lime juice, spring onions, and coriander. The soup should look creamy but not curdled.

A rolling boil splits the coconut milk. Keep the heat gentle for a smooth broth.