Tom Kha Gai

tasteofhome.com

Maxine

3 cups coconut milk, full fat, boxed or canned

2 cups chicken stock or water

10 to 12 ounces chicken breast or thigh meat, cut into 1-inch cubes

1 inch galangal piece, sliced into equal slices

1 stalk lemongrass, sliced at a long diagonal

1 medium onion, sliced into wedges

2 bell peppers in variety of colors, stemmed, seeded and cut into ½ inch chunks or thick strips

4 to 5 cherry tomatoes or 1 whole roma tomato, quartered

¼ pound mushrooms (I chose enoki and king oyster)

1 to 4 Thai chilies, stemmed and quartered

3 to 4 makrut leaves, rinsed and torn into smaller pieces

1 to 3 ounces palm sugar

2 to 3 teaspoons fish sauce

1 bunch cilantro, chop stems for broth, keep leaves for garnish

2 to 3 limes, cut into wedges, reserve half for serving

Chili crisp or chili oil

Cooked jasmine rice or rice noodles

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