Steps

• Cooking Chicken Coconut Soup(Tom Kha Gai):

  1. Trim the roots or stems of the oyster mushrooms and tear them into bite-sized pieces. .

     

  2. Cut the lemongrass diagonally into short or long sections, then bruise it lightly using a pestle or the back of a knife to release its aroma then slice the young galangal into thin rounds.

     

  3. Tear the kaffir lime leaves by hand. Peel the shallots and crush them gently to release their flavor.

     

  4. Cut the chicken into bite-sized pieces. If you don't like chicken skin, you can remove it, or substitute with chicken breast if preferred.

     

  5. In a pot, bring water to a gentle boil. Add the galangal, lemongrass, shallots, and kaffir lime leaves. Simmer for a few minutes to infuse the water with the aromatic flavors.

     

  6. Pour in the thick coconut milk, stirring gently to combine. Lower the heat to prevent the coconut milk from separating.

     

  7. Add chicken to the pot and cook until the chicken is tender and fully cooked.

     

  8. Add the oyster mushrooms to the pot and let them cook until softened.

     

  9. Add fish sauce, tamarind juice, and palm sugar. Stir well and adjust the seasoning to taste.

     

  10. (Optional) Toss in the dried chilies or/and red chili peppers for a spicy kick. Let them infuse for a few minutes.

      

  11. Remove the soup from the heat and add lime juice. Stir gently and adjust the tanginess to your preference.

      

  12. Sprinkle with chopped coriander for a fresh, herbal finish. Ready to serve!