Published: by Absolutely Recipes, in the Birds recipes category.

Thai Coconut Chicken Soup (Tom Kha Gai) Recipe.

Ingredients:

20 ounces chicken stock
2-inch piece of galangal, peeled, half cut into slices, half cut into matchsticks
2 stalks lemongrass, ends trimmed, tough outer leaves removed, cut into 1-inch pieces
4 makrut lime leaves, crumpled by hand
1 (135 ounce) can coconut milk
1 pound boneless, skinless chicken breasts, sliced thinly against the grain
1/2 pound mushrooms (straw mushrooms if possible, but otherwise cremini or button), ends removed, sliced
1 TBSP fish sauce, plus more for serving
1 TBSP juice from 1 lime, plus more for serving
4 hot red chilis (such as Thai bird) ends trimmed, smashed with a knife
Handful fresh cilantro leaves and tender stems

Recipe Instructions:

Combine stock, galangal, lemongrass, and lime leaf in a medium saucepan.
Bring to a simmer over medium heat, and then reduce heat to maintain a simmer for 10 minutes.
Discard the galangal and lemongrass.

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