Tom Kha Gai
Serves 4
Directions
- 1Smash the lemongrass, galangal, and shallots with the flat of your knife.
- 2Simmer the stock, salt, galangal, lemongrass, and shallots.
- 3Add the chicken and simmer gently until no pink remains.
- 4Add the coconut milk, lime leaves, chilies, mushrooms, 2 tbsp fish sauce, and sugar, and simmer gently.
- 5Turn off the heat and stir in the lime juice.
- 6Swirl in the nam prik pao, top with cilantro, and serve with jasmine rice.
Ingredients
- 1 lb boneless skinless chicken thighs, sliced thin
- 2 cup unsalted chicken stock
- 1/2 tsp salt
- 2 inch galangal, sliced into thin coins
- 2 stalk lemongrass, bottom 5” only
- 2 small shallot, halved
- 7-8 whole makrut lime leaves, center rib torn out
- 2-5 whole thai bird’s eye chilies
- 2 cup full-fat coconut milk
- 6 oz oyster mushrooms, torn
- 3-4 tbsp fish sauce
- 2 tsp palm or coconut sugar
- 3 tbsp lime juice
- 1 tbsp nam prik pao (optional)
- cilantro (optional)
- jasmine rice
