Dinner Tonight

Tom Kha Gai

About This Recipe

24 ounces homemade chicken stock (or 12 ounces store-bought)
1 stalk lemongrass, cut into 1-inch pieces
5 to 6 fresh bird's eye chilies
12 ounces coconut milk
1 1/2 pounds boneless, skinless chicken breasts, thinly sliced against the grain
12 ounces canned straw mushrooms, drained
4 to 5 fresh kaffir lime leaves
1/4 cup fresh galangal, thinly sliced
Fish sauce
Fresh lime juice
Fresh cilantro, chopped for garnish

1

If using good quality homemade stock, pour the 24 ounces into a large skillet set over medium-high heat. When it comes to a boil, reduce heat to maintain a simmer. Cook until reduced by half. Skip this step if using store bought stock.
2

Using a mortar and pestle, smash the lemongrass pieces until fragrant but still hanging together. Remove and set aside. Add the chilies, and smash them a bit, too. Set those aside.
3

In a medium-sized saucepan, combine the coconut milk, chicken stock, lime leaves, lemongrass, and galangal. Turn the heat to medium, and bring liquid up to between 160 and 180 °F. Make sure it does not come to a boil. Cook for 10 minutes.
4

Add the mushrooms and chicken, and adjust heat to make sure it is between 160 and 180 °F. Stir occasionally, and let mixture cook until chicken is done.
5

Add the chiles, and turn off the heat. Stir well. Add fish sauce and lime juice to taste. Garnish soup with cilantro.