TOM KHA GAI (THAI CHICKEN AND GALANGAL SOUP)
About 6 cups; 4 servings
Kha is the Thai word for galangal, a root that somewhat resembles ginger but has a distinctly different flavor.
Combine in a soup pot:
- 3 cups Poultry Stock, Chicken Broth, or other light stock or broth
- One 13 ½-ounce can coconut milk
- 4 ounces oyster or shiitake mushrooms, sliced (stems removed if using shiitakes)
- 6 makrut lime leaves, or 2 lemongrass stalks, cut into 2-inch lengths and lightly pounded with the heel of a knife handle until fragrant
- 4 fresh red Thai chiles, stemmed, or 3 dried red chiles, such as bird’s-eye or árbol, stems and seeds removed
- 1 small shallot, thinly sliced
- 1-inch piece galangal or ginger, cut into thin slices
Bring to a low simmer, cover, and cook for 10 minutes. Stir in:
- 12 ounces boneless, skinless chicken breast or thigh meat, cut into ½-inch cubes
- ¼ cup lime juice
- 2 tablespoons fish sauce, or to taste
- (1 teaspoon sugar)
Bring back to a simmer and cook, covered, until the chicken is done, 5 to 8 minutes. Remove the lime leaves, dried chiles, and galangal slices, if desired. Taste and add more salt or fish sauce if needed. Serve garnished with:
- Chopped cilantro
- Lime wedges