Tom Kha Gai - joe-possum/recipes GitHub Wiki

Ingredients

Base

• 1 15 oz can coconut milk
• 16 oz chicken stock
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 slices galangal (or ginger)
• 5 kaffir lime leaves, torn
• 2-3 Thai chilies, sliced (adjust to spice level)

Soup

• 16 oz chicken breast or thigh, thinly sliced
• 1 cup mushrooms, sliced
• 2 tbsp fish sauce
• 2 tbsp lime juice

Garnish

• Fresh cilantro, chopped Green onions, sliced
• Additional Thai chilies (optional)

Procedure

In a large pot over medium heat, combine coconut milk and chicken stock. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring to a gentle simmer for 10 minutes to infuse the flavors.

Add the sliced chicken and mushrooms to the pot. Simmer for 8-10 minutes, or until the chicken is fully cooked and tender.

Stir in fish sauce, lime juice, and sugar. Adjust the flavors to your taste-adding more lime juice for tang, sugar for sweetness, or fish sauce for saltiness.

Remove lemongrass, galangal, and kaffir lime leaves before serving. Ladle the soup into bowls and garnish with fresh cilantro, green onions, and extra chilies for a spicy kick. Serve hot.