Tom Kha Kai (Thai Chicken Coconut Soup)
Tom kha kai is a Thai chicken and coconut soup built around galangal, the citrusy, piney rhizome that gives it its name, since kha means galangal. Lemongrass and fresh chilies sit alongside it, and lime juice stirred in at the end cuts the richness of the coconut milk. The whole pot takes about half an hour, and ginger works if you cannot find galangal, though the taste changes.
Instructions
Pour the chicken stock and coconut milk into a large pot and bring them to a boil over high heat.
Stir in the lemongrass, galangal, chilies, sugar and pepper so the aromatics start to flavor the broth.
Add the onion, tomato, cubed chicken and mushrooms to the pot.
Keep the soup at a rolling boil for 4 minutes, until the chicken pieces are cooked through.
Take the pot off the heat. Stir in the lime juice and soy sauce, adding them off the heat so the lime stays bright.
Ladle the soup into bowls and garnish each with cilantro and a few more chopped chilies.
Make it personal.
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