Tom Kha Gai

 

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2-4 servings, depending on a side serving or full serving

Ingredients

• 2 stalks lemongrass
• 1 ½-in (3.8 cm) knob galangal, sliced (see Note)
• 4 kaffir lime leaves
• 2 cups (474 ml) chicken stock
• 1 lb (455 g) boneless, skinless chicken thighs, cut into 1-in (2.5 cm) cubes (see Note)
• 1 oz (28 g) sliced dried shiitake mushrooms
• 2 cups (500 ml) full-fat coconut milk (see Note)
• 4 Thai chilies, thinly sliced
• 1 tsp (5 g) fine sea salt
• 3 tbsp (36 g) palm sugar, plus more to taste
• 3 tbsp (45 ml) fish sauce, plus more to taste
• 5 sprigs cilantro, plus more for garnish
• 5 sprigs Thai basil, plus more for garnish
• 3 ½ tbsp (53 ml) freshly squeezed lime juice, plus more to taste
• Chili oil, for serving
• Steamed rice, for serving (optional)

Instructions

1. Use a meat mallet or heavy pan to beat the lemongrass until it’s fragrant and bruised. Slice the bruised lemongrass on a bias and then lay the slices on a 5- x 5-inch (12.8 x 12.8 cm) square of cheesecloth along with the sliced galangal and kaffir lime leaves. Wrap the cheesecloth into a sachet to fully enclose the aromatics and then securely tie it shut with kitchen twine.
2. Pour the chicken stock into a 5-quart (4.7-liter) pot. Bring the stock to a boil over medium-high heat and then add the chicken and dried shiitake mushrooms. Reduce the heat to low, and simmer for 12 to 15 minutes or until the chicken is cooked through.
3. Add the coconut milk, sachet of aromatics, Thai chilies, fine sea salt, palm sugar, and fish sauce. Bring the mixture to a simmer over medium-low heat. Let the flavors infuse for 5 minutes.
4. After 5 minutes, turn off the heat. Stir in the cilantro and Thai basil. Let sit for 5 minutes and then remove the herbs and sachet. Taste and then add the lime juice and additional fish sauce and palm sugar.
5. Serve in bowls topped with a few cilantro leaves, Thai basil, and a light drizzle of chili oil and serve with a side of steamed rice (if using).

Note

• Galangal can be substituted with ginger root, but please understand it will change some of the subtle flavors that ultimately make tom kha gai what it is. I recommend checking a local Asian grocery store to see if they have galangal, because many of them keep it stocked regularly.
• The coconut milk is what adds incredible creaminess to this dish. Be sure to only use full-fat coconut milk to ensure the texture is correct.
• For Tofu, substitute 1lb Chicken for 1 extra firm Tofu Brick, pressed