Tom Kha Gai Soup (Thai Coconut Soup)

 

2 cans of full fat coconut milk (aprox. 13 oz. each)

2 ½ cups chicken stock

2-3” piece galangal root, sliced thinly

2-3 stalks of lemongrass, tough outer leaf removed and sliced diagonally into 3” pieces

1 small shallot, sliced thinly (approximately ½ cup)

2 cups mushrooms, sliced

1-2 fresh or dried Thai chilies, depending on desired heat (optional)

6-8 kaffir lime leaves

1 ½ Tbsp. fish sauce

1 ½ Tbsp. palm (coconut) sugar

4 Tbsp. fresh limes juice (approximately 2 limes)

1 cup cilantro, chopped

 

In a large stock pot, add the coconut milk, chicken stock, galangal, and lemongrass and simmer at medium heat (do not allow it to boil) for approximately 10 minutes, stirring occasionally. Add shallots, mushrooms, chili, and kaffir lime leaves and continue to simmer for 10 more minutes, until the mushrooms are fully cooked. Turn off the heat and add in the fish sauce, palm sugar, lime juice and cilantro before serving. Note: it is best to leave everything in the soup so the flavor continues to intensify, but the galangal, lemongrass, chilies, and kaffir lime leaves are generally not consumed.