Tom Kha Gai

Ingredients

• 4 cups chicken broth
• 1-2 stalks lemongrass, cut into pieces
• 12 slices fresh galangal
• 5 kaffir lime leaves, torn into large chunks
• Oyster mushrooms, cut up
• 4 boneless, skinless chicken thighs, cut up
• 5 Thai bird chilies, sliced
• 1 tbsp palm sugar
• 3 tbsp fish sauce
• 2 cans coconut milk
• Fresh lime juice, to taste
• Cilantro

Instructions

1. Cut the ends off a lemongrass, take out the middle, pound it with the back of your knife, and cut into pieces.
2. Slice up some galangal.
3. Tear some lime leaves into large chunks and cut up oyster mushrooms.
4. To a large pot, add in chicken broth, then the aromatics along with some cut up chicken thighs.
5. Let it simmer for 15 minutes.
6. Slice up some Thai chilies and add it to the pot along with palm sugar, fish sauce, and coconut milk.
7. Let it simmer for another 10 minutes before finishing it up with some lime juice and cilantro.