Tom Kha Gai

Ingredients

• 2 (13.5-ounce) cans full-fat coconut milk
• 1 1/2 cups chicken broth
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 (2-inch) piece galangal, thinly sliced (or fresh ginger if unavailable)
• 5 kaffir lime leaves, torn
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 3 thai bird's eye chiles, lightly smashed
• 1/4 cup fish sauce
• 2 tablespoons palm sugar or light brown sugar
• 1/4 cup fresh lime juice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves, for garnish
• 2 scallions, thinly sliced, for garnish

Instructions

1. In a medium pot, combine the coconut milk and chicken broth and bring to a gentle simmer over medium heat; do not let it come to a hard boil, which can cause the coconut milk to separate.
2. Add the lemongrass, galangal, and kaffir lime leaves, and simmer gently for 8 to 10 minutes to infuse the liquid with their aroma.
3. Add the sliced chicken thighs and simmer for 6 to 7 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165 F.
4. Add the sliced mushrooms and smashed chiles, and simmer for 3 to 4 minutes until the mushrooms are just tender.
5. Stir in the fish sauce and palm sugar, and simmer for 2 minutes to dissolve the sugar and let the seasoning meld into the broth.
6. Remove the pot from the heat before adding the lime juice, since boiling fresh lime juice can turn the soup bitter.
7. Stir in the fresh lime juice and cherry tomatoes, tasting and adjusting the balance of salty (fish sauce), sour (lime), and spicy (chiles) to your preference.
8. Fish out and discard the lemongrass stalks, galangal slices, and kaffir lime leaves before serving, as they are meant to be aromatics only, not eaten.
9. Ladle the soup into bowls, making sure each bowl gets chicken, mushrooms, and tomatoes.
10. Garnish with fresh cilantro leaves and sliced scallions, and serve immediately while hot.

Nutrition

Calories	410
Protein	24 g
Fat	32 g
Carbs	12 g
Fiber	2 g
Sodium	980 mg

Estimated per serving