tom-kha-gai

🥘 Ingredients

• chicken stock 2 cups
• salt ½ tsp
• chicken thigh 500 g
• coconut milk 1 ½ cups
• lemongrass 1 stalk
• galanga 12 slices
• kaffir lime leaves 5
• chilies 1-3
• oyster mushrooms 200 g
• fish sauce 2 tbsp
• palm sugar 1 tsp
• fish sauce
• lime 2 ½ tbsp
• green onion
• cilantro
• jasmine rice

1. 1

   Bring chicken stock to a boil in a pot , then add salt and chicken thigh , cut into 1-inch pieces. Simmer gently for 15 minutes or until the chicken is fork-tender.
2. 2

   Add coconut milk , lemongrass , bottom half only, smashed and cut into 2-inch pieces, galanga , kaffir lime leaves , twisted to bruise and torn into chunks, chilies , smashed or cut into large pieces, oyster mushrooms , about half of the fish sauce , and palm sugar . Simmer for 5 minutes to infuse.
3. 3

   Taste and add more fish sauce as needed. Turn off the heat and add juide from lime , then taste and add more if needed. Top with green onion and/or cilantro , chopped.
4. 4

   Serve with jasmine rice if desired.