Authentic Tom Kha Gai

СОСТАВ РЕЦЕПТА

• 2 cups (480 ml) chicken stock, unsalted, preferably homemade
• 1 ½ cups (360 ml) coconut milk
• 1 tsp kosher salt, or half the amount of table salt
• 1 lb (450g) chicken thigh, boneless skinless, bite-sized pieces
• 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch (5 cm) pieces
• 12 thin slices galangal
• 5 makrut lime leaves, roughly torn into big chunks, center stems removed
• 3-4 Thai chilies, bruised or cut into large pieces
• 2 tbsp fish sauce
• 1 tsp finely chopped palm sugar, or granulated sugar
• 5.5 oz (155g) oyster mushrooms
• 2 ½ tbsp lime juice
• chopped green onion and/or cilantro, for garnish
• Jasmine rice, for serving

ШАГИ

1. 01

   In a pot, bring the chicken stock to a boil. Add salt and chicken thighs. Lower heat and let it simmer gently for 15-20 minutes until the chicken is fork-tender.

2. 02

   To the pot, add coconut milk, lemongrass, galangal, makrut lime leaves, Thai chilies, about half the fish sauce, and sugar. Let it simmer for 5 minutes to allow the flavors to meld.

3. 03

   Introduce oyster mushrooms to the soup. Bring to a simmer and cook for 1-2 minutes or until the mushrooms are fully cooked. Season with fish sauce to taste.

4. 04

   Remove the pot from the heat, and stir in 2 tablespoons of lime juice. Adjust the flavor with additional fish sauce and lime juice according to your preference.

5. 05

   Garnish with chopped green onions and/or cilantro, and serve with Jasmine rice.