Tom kha gai Recipe

Pour the chicken stock and coconut milk into a large saucepan over medium heat. Add the galangal, lemongrass, and lime leaves, then bring the mixture to a gentle simmer. Let it bubble softly for about 6 to 8 minutes, allowing the aromatics to infuse the broth.

Keep the broth at a gentle simmer and add the chicken thighs. Cook for another 8 to 10 minutes, until the chicken is tender and cooked through.

Stir in the oyster mushrooms and bird's-eye chillies. Continue to simmer for another 3 to 5 minutes, until the mushrooms have softened and everything in the pot is cooked through.

Sprinkle in the caster sugar, then add 3 tablespoons of fish sauce and 3 tablespoons of lime juice. Give it a taste and adjust with the remaining fish sauce or lime juice if you like a stronger balance of sweet and sour.

Before serving, use a slotted spoon to remove the pieces of galangal, lemongrass, and lime leaves from the soup.

Ladle the Tom kha gai into bowls and scatter fresh coriander leaves over the top. Serve with steamed rice on the side. If you have leftovers, let the soup cool completely before chilling; it will keep for up to three days in the refrigerator.