Title: Tom Ka Gai (Coconut Chicken Soup)
Categories: Soups, Thai
Yield: 4 Servings
2 c Homemade, unsalted, chicken
-stock
1 1/2 c Coconut milk
1 ts Salt
1 lb Chicken thigh; bite-sized
-pieces
1 Lemongrass stalk; bottom
-half only, smashed and cut
-into 2" pieces
10 Galangal rounds; up to 15
4 Kaffir lime leaves; up to 5,
-roughly torn into big
-chunks
3 Chilies; up to 4, bruised or
-cut into large pieces
1 1/2 tb Fish sauce; up to 2 tb
1 ts Palm sugar
150 g Oyster mushrooms
2 tb Lime juice; up to 2 1/2 tb
Bring chicken stock to a boil, then add salt and chicken. Let simmer
gently for 20 minutes or until chicken is fork tender.
Add coconut milk, lemongrass, galangal, kaffir lime leaves, chilies,
half the fish sauce, and palm sugar. Simmer for 3-5 minutes to infuse.
Taste and add more fish sauce as needed. Turn off the heat and add
lime juice.
