Tom Kha Gai (Thai Coconut Chicken Soup)

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  2 Lemongrass, Fresh(60g)
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  2 tbsp Galangal, Fresh Root
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  6 Kaffir Lime Leaves, Fresh(9g)
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  6 cup Low Sodium Chicken Broth
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  4 Green Onion (Scallion)(60g)
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  8 oz Mushrooms, White, Sliced
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  2 cup Chicken Breast, Grilled
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  27 oz Coconut Milk, Full-Fat, Canned
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  2 tbsp Fish sauce
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  1 tsp Coconut Sugar, Granulated
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  1 tbsp Thai chili paste (nam prik pao)
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  2 tbsp Lime Juice, Fresh
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  Fine Sea Salt, To Taste

Instructions

1. 1Prep the aromatics: Using the back of a knife, lightly smash the lemongrass on a cutting board, then cut into 1-inch pieces. Slice the galangal into thin rounds. Separate the white and green parts of the green onions.
2. 2Infuse the broth: Add the lemongrass, galangal, kaffir lime leaves, chicken broth, and white parts of the green onions to a large stockpot. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes, stirring occasionally, until the broth is fragrant and infused.
3. 3Strain the solids: Pour the broth through a fine-mesh strainer and discard the lemongrass, galangal, lime leaves, and green onion pieces. Return the clear, aromatic broth to the pot.
4. 4Build the soup: Add the sliced mushrooms, coconut milk, fish sauce, coconut sugar, and Thai chili paste to the broth. Stir to combine and bring to a gentle simmer over medium-high heat. Cook for 3–5 minutes, until the mushrooms are tender and translucent.
5. 5Finish with protein and acid: Stir in the cooked chicken and cook for 1–2 minutes over medium heat until warmed through. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning by adding more fish sauce for saltiness, lime juice for tang, coconut sugar for sweetness, or chili paste for heat.
6. 6Portion for storage: Divide the soup evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating, or cool slightly before freezing for longer storage.