Tom Kha Gai

Ingredients

• Coconut milk 400 ml
• Chicken broth 400 ml
• Chicken breast and thigh, thinly sliced 400 g
• Oyster or straw mushrooms 150 g
• Galangal 30 g
• Lemongrass 2 stalks
• Makrut lime leaves 6
• Fish sauce 2.5 tbsp
• Lime juice 3 tbsp
• Palm sugar or sugar 2 tsp
• Thai chilies 3
• Fresh cilantro 10 g

Instructions

1. 1

   Bruise the lemongrass and cut it into 4 cm pieces, slice the galangal and tear the lime leaves.

2. 2

   Bring the broth and half the coconut milk to a simmer with the lemongrass, galangal and lime leaves, and cook for 5 minutes.

3. 3

   Add the chicken and simmer for 8 minutes, until cooked through.

4. 4

   Add the mushrooms and the rest of the coconut milk and simmer gently for 3 minutes.

5. 5

   Take the pot off the heat and season with the fish sauce, lime juice and sugar.

6. 6

   Add the lightly crushed chilies, taste and adjust, and serve topped with cilantro.