TOM KHA GAI

By Loish

Chicken Coconut Soup

Ingredients

• 1111" piece of ginger peeled
• 1010 kaffir lime leaves or 1Tbsp. lime zest and 1/4 cup lime juice
• 6cups6 cups low sodium chicken broth
• 1 1/2lbs.1 1/2 lbs. boneless skinless chicken thighs cut into 1" dice
• 8oz.8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps sliced
• 113oz. can1 13oz. can coconut milk
• 2Tbsp.2 Tbsp. fish sauce
• 1tsp.1 tsp. sugar
• 2stalks2 stalks fresh lemon grass, tough outer layers removed
• Chili oil, cilantro leaves with tender stems
• lime wedges for serving

Preparation

Step 1

Using back of a knife, lightly smash lemon grass and ginger; cut lemongrass into 4" pieces. Bring lemon grass, gigner, lime leaves, and broth to a boil in a larger saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan and discard solids.
Add chicken and return to boil. reduce heat, add mushrooms and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.
Divide in bowls . Serve with chili oil, cilantro, and lime wedges