Authentic Tom Kha Gai (Thai Coconut Chicken Soup)

feastingathome.com

Maxine

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1 to 2 shallots, diced

¼ cup ginger, sliced into ⅛ inch thick disks, skins ok ( 2 inch piece)

¼ cup galangal root, sliced into ⅛ thick disks, skins ok ( 2 inch piece)

3 tablespoons finely chopped lemongrass- or use lemongrass paste.

8 kaffir lime leaves

2 cups chicken broth or veggie broth

1 lb boneless, skinless chicken- whole breasts or thighs (or sub 1 pound crispy Tofu)

8 ounces mushrooms (oyster, shiitake, cremini, or straw mushrooms) or sub other veggies like bell pepper, snow peas, etc.

2 to 4 fresh Thai Chilies, or add chili paste to taste at the end

3 tablespoons fish sauce (or sub vegan fish sauce)

1 ½ teaspoons salt

2 x 14- ounce cans of coconut milk (full fat)

3 tablespoons lime juice ( 1 to 2 small limes) to taste

2 teaspoons palm, coconut or brown sugar

Serve this on its own, over rice or rice noodles!

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