Thai Coconut Chicken Soup (Tom Kha Gai)

by Katie Chin, Tastemaker in Residence

Hi Cooped Up Cooking with Katie Fans!  Here are 3 recipes from my show at 3 pm PST  –   Follow me here on Facebook or IG to tune-in!!

Ingredients

2 cups chicken broth

six 1/4-in thick slices galangal or fresh ginger

2 stalks lemongrass, cut into 2″ long pieces and bruised

1 1/2 teaspoons roasted red chili paste (optional)

4 kaffiir lime leaves, torn in half (optional)

1 tablespoon palm sugar or brown sugar

1 cup coconut milk

½ lb boneless, skinless chicken thigh, cut into 1-in pieces

1 cup sliced white button mushrooms

3 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce (nam pla)

2-3 fresh hot red or green chilies, preferably Thai, smashed

fresh cilantro leaves for garnish

Instructions

Bring the stock, galangal, lemongrass, roasted red chili paste (if using), kaffir lime leaves (if using), and sugar and bring to a boil in a medium pot. Add the coconut milk, reduce heat, and bring to a simmer. Add the chicken and mushrooms and continue simmering until chicken is white and opaque 5 to 7 minutes. Quickly stir in the lime juice and fish sauce. Float the chilies on the soup. Dish out into individual serving bowls and sprinkle with cilantro leaves. Serve immediately.