Tom Kha Gai

Ingredients

• 10 slices galangal – thinly sliced (1/8-inch)
• 2 stalks lemongrass stalks – trimmed and bruised, cut into 2-inch pieces
• 6 leaves makrut lime leaves – torn
• 4 chilies Thai bird's eye chilies – lightly bruised
• 2 small shallots – thinly sliced
• 28 ounces coconut milk – unsweetened, well shaken
• 2 cups water
• 8 ounces oyster mushrooms – torn into bite-size pieces
• 1 pound chicken thighs – boneless, skinless, thinly sliced
• 3 tablespoons fish sauce
• 2 teaspoons palm sugar – finely chopped or grated
• 3 tablespoons lime juice – freshly squeezed
• cilantro – leaves and tender stems, chopped (for serving)
• lime wedges – (for serving)

Instructions

1. Prepare the aromatics: slice the galangal, bruise and cut the lemongrass, tear the makrut lime leaves, bruise the Thai chilies, and thinly slice the shallots. Tear the oyster mushrooms and thinly slice the chicken thighs.
2. Combine the coconut milk and water in a medium pot with the galangal, lemongrass, makrut lime leaves, Thai chilies, and shallots. Bring to a gentle simmer over medium heat, 5–7 minutes, until very fragrant; avoid a hard boil to prevent curdling.
3. Add the oyster mushrooms and chicken thighs. Maintain a gentle simmer and poach until the chicken is just cooked through and opaque and the mushrooms are tender, 6–8 minutes.
4. Stir in the fish sauce and palm sugar and simmer gently for 1–2 minutes until the sugar dissolves. Taste and adjust saltiness with a touch more fish sauce if needed.
5. Remove the pot from heat and stir in the lime juice. Taste and balance so the broth is lightly salty, creamy, and bright. If you prefer, remove the lemongrass pieces and most galangal slices and lime leaves before serving; they season the broth but are not meant to be eaten.
6. Ladle into warm bowls. Garnish with cilantro and serve immediately with lime wedges.