Tom Ka Gai

This is the soup that converts people. Creamy coconut milk, fragrant galangal, and a bright hit of lime come together in a broth that's rich without being heavy.

Ingredients

• 2 cans (13.5 oz) full-fat coconut milk

• 1½ cups chicken broth

• 1 lb chicken breast or thighs, thinly sliced

• 2–3 oz fresh galangal, peeled & sliced into coins

• 2 stalks lemongrass, bruised, cut into 2" pieces

• 5 kaffir lime leaves, torn

• 5 oz mushrooms (oyster, straw, or shiitake)

• 2 tbsp fish sauce

• 1 tbsp palm sugar (or brown sugar)

• 2 tbsp lime juice (~1–2 limes)

• 3 Thai bird chilies, lightly crushed

• Fresh cilantro, for garnish

  
  

Method

1. Combine coconut milk and chicken broth in a large pot. Bring to a gentle simmer over medium heat.

2. Add galangal, lemongrass, and kaffir lime leaves. Simmer 10 minutes to infuse.

3. Add chicken and mushrooms. Cook until chicken is done, 8–10 minutes.

4. Season with fish sauce, palm sugar, and lime juice. Taste and adjust.

5. Add crushed chilies. Soup should be rich, creamy, slightly sour, gently spiced.

6. Ladle into bowls, garnish with cilantro. Remind guests to eat around the galangal and lemongrass.