Tom Kha Gai Thai Soup

I fell in love with my local Thai restaurant's tom kha gai soup, and this is my closest match to it. It's delicious, healthful, and filling. The galangal, ginger, and lemon grass chunks are not meant to be eaten, so they can be thrown out or put back in the pot.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 402 Calories

Ingredients

• 2 tablespoons white sugar
• 3 tablespoons key lime juice
• 2 (14 ounce) cans coconut milk
• 1 bunch fresh cilantro, chopped
• 1 stalk lemon grass, chopped
• 2 tablespoons fish sauce
• 4 cups chicken broth, or more to taste
• 10 leaf (blank)s kaffir lime leaves
• 3 peppers Thai chiles, chopped
• 1 (1 inch) piece galangal, thinly sliced
• 1 (1 inch) piece fresh ginger, sliced
• 3 (5 ounce) skinless, boneless chicken breasts, thinly sliced
• 2 (6 ounce) cans whole straw mushrooms, drained

Recipe Instructions

Step 1

Devein lime leaves and cut into very thin slices; set aside.

Step 2

Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.

Step 3

Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.