Tom Kha Gai

Ingredients:

Unsalted chicken stock: 2 cups.

Coconut milk: 1 ½ cup.

Kosher salt: 1 tsp (or Table salt: 1/2 tsp).

Chicken thigh: 1 lb.

Lemon grass: 1 stalk.

Galangal: 12 thin slices.

Kaffir lime: 5 leaves.

Oyster mushrooms/ another Asian mushroom: 5.5 oz.

Thai chillies: 3 or 4.

Fish sauce: 1 ½ tbsps.

Finely chopped palm sugar/ granulated sugar: 1 tsp.

Lime juice: 2 ½ tbsps.

Chopped green onion: 1 tbsp.

Chopped cilantro: 1 tbsp.

Cooked rice (optional).

Notes:

Steps:

Add salt and chicken when chicken stock is at boiling temp, then Let gently simmer for 15-20 minutes/ fork tender.

Add lemongrass, coconut milk, sugar, galangal, chilies, kaffir lime leaves, and about half of the fish sauce; then simmer for 5 minutes.

Add the mushrooms and cook for 1-2 minutes, then turn of the heat.

Add about 2 tbsps of lime juice. Taste and add more fish sauce, lime juice if needed.

Add the chopped green onion and cilantro, then divided evenly into 4 portions.