Traditional Thai Coconut Soup (Tom Kha Gai)

Tom Kha Gai is a classic Thai soup known for its rich, creamy coconut milk base and aromatic flavors. This traditional recipe combines tender chicken, fragrant lemongrass, galangal, and kaffir lime leaves, creating a delightful balance of savory and slightly tangy notes. Perfectly comforting and satisfying, this soup is both gluten-free and dairy-free, making it suitable for various dietary preferences.

Ingredients:

• 400g chicken breast, thinly sliced
• 400ml coconut milk
• 500ml chicken broth
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 5 slices galangal (or ginger if unavailable)
• 4 kaffir lime leaves, torn
• 200g mushrooms, sliced
• 2-3 Thai bird's eye chilies, smashed (adjust to taste)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Fresh cilantro leaves for garnish
• Salt to taste

Instructions:

1. In a pot, combine the chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle boil over medium heat.
2. Add the sliced chicken breast to the pot and cook until the chicken is tender and fully cooked, about 5-7 minutes.
3. Stir in the coconut milk and bring the soup back to a gentle simmer.
4. Add the sliced mushrooms and bird's eye chilies. Cook for an additional 3-4 minutes until the mushrooms are tender.
5. Season the soup with fish sauce and lime juice. Taste and adjust seasoning with salt or more fish sauce as needed.
6. Remove from heat and discard the lemongrass and galangal slices. Serve hot, garnished with fresh cilantro leaves.