Tom Kha Gai (Coconut Chicken Soup)

PREP

• Wash your herbs, vegetables, and chicken.
• Remove the tough outer layer and bulb of the lemongrass. Then cut in half and bruise the lemongrass by creating small indentations with a knife.
• Peel the outer layer of the galangal. Then bruise the galangal by creating small indentations with a knife.
• Slice ginger into 1/4-thick sections.
• Peel the outer layer of the shallot. Cut the bottom and top portions but leave whole.
• Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
• Tear apart the kaffir leaves and bruise by crushing the leaves in your hands. Same motion as crinkling a piece of paper.
• Place lemongrass, galangal, ginger, shallot, onion, and kaffir leaves in a large disposable tea bag.
• Remove the stems off the mushrooms. Then slice into 1/4-thick sections.
• Cut your chicken breasts into cubed bite sized pieces.
• Set all items aside.

LET’S COOK

• In a 10 quart pot over medium heat, add your water and the large disposable tea bag that contains lemongrass, galangal, ginger, shallot, onion, and kaffir leaves.
• Once water reaches a boil, turn heat down to medium low and add your mushroom.
• When mushrooms reach a soft and tender consistency, add your chicken.
• Then once the chicken is cooked, turn off the heat.
• Add coconut milk and stir.
• Best served over rice and topped with chili oil.
• Enjoy!