Tom Kha Gai (Thai Coconut Chicken Soup)

Steps

1. 1

   Smash the lemongrass, galangal, and shallots with the flat of a knife to release their oils. Prepare them as specified: cut the lemongrass into 2-inch pieces, slice the galangal into thin coins, and halve and lightly smash the shallots.

2. 2

   Bring the chicken stock, salt, galangal, lemongrass, and shallots to a boil in a pot.

3. 3

   Lower the heat and simmer for 5 minutes, until the stock smells fragrant.

   Start 5-minute timer
4. 4

   Add the chicken and simmer gently for 8 to 10 minutes, until a cut piece shows no pink and reaches 165°F (74 °C). Skim off any foam.

   Start 10-minute timer
5. 5

   Add the coconut milk, makrut lime leaves, chilies, mushrooms, 2 tablespoons of the fish sauce, and the sugar.

6. 6

   Bring the soup back to a gentle simmer and cook for about 5 minutes, until the mushrooms are soft. Keep the simmer gentle rather than boiling hard so the coconut milk stays silky.

   Start 5-minute timer
7. 7

   Turn off the heat, then stir in the lime juice.

8. 8

   Taste the soup. It should taste salty and sour first, with creamy sweetness underneath. If it tastes flat, add the remaining fish sauce 1 teaspoon at a time; if it tastes heavy, add more lime.

9. 9

   If you prefer not to have the herbs in the bowl, fish out the lemongrass and galangal. The shallots will be soft and sweet and can stay in the soup.

10. 10

    Ladle the soup into bowls, swirl in the optional nam prik pao, garnish with cilantro, and serve with jasmine rice on the side.