tom kha gai
Ingredients:
1 knuckle ginger (peeled and sliced into thick chunks)
1 knuckle galangal (peeled and sliced into thick chunks)
6-8 kaffir lime leaves
2 stalks lemongrass (peeled and cut into 3" long chunks)
1 box fish broth
4 chicken thighs (optional to precut or to shred after the fact)
1 red bell pepper (cut into desired size pieces)
1 white onion (halved and sliced vertically from top to tail into desired thickness of slices)
1lb various mushrooms of choice (clean and cut into desired size pieces, I like mine fairly large)
2 cans coconut cream (coconut milk would be fine but full fat is better for the consistency)
fish sauce to taste (2-3 tablespoons usually)
coconut sugar to taste (2-3 tablespoons usually)
2-3 limes worth of juice
optional for serving: rice noodles, rice, hot chili oil, thai chili pepper or serrano chili thinly sliced, more lime wedges, cilantro
Instructions:
Bring broth to a boil adding ginger, galangal, kaffir lime leaves, and lemongrass. Boil for the duration of the time it takes you to prep the remaining ingredients. Maybe 20 mins.
While broth is simmering cut up remaining ingredients.
When finished slicing mushrooms add to a separate pan on medium high heat with a tiny bit of oil and mix until the oil is dispersed on the mushrooms. Let them sit on the hot pan undisturbed until you start to smell them browning, around 15-20 mins. So I would start this around the same time as the broth if you can.
When broth has been simmering for a while and you can smell the flavors have infused the broth, strain the broth of the aromatics and return to the pot and bring back to a simmer.
Add chicken, onion, and red bell pepper to the broth for 15ish mins until chicken is fully cooked and veggies are softened.
Meanwhile when the mushrooms are browned to your liking, (you want them half brown and half not so they keep a little structure but have a nice rich flavor to them), add the mushrooms to the broth with the other solids. (if you have people who do not like mushrooms this is an ingredient that can be kept for addition at the end)
When chicken is almost done go ahead and add the coconut cream, fish sauce, coconut sugar and lime juice. Bring back to a simmer or keep at this temp if you like it less hot. Taste and adjust seasonings to your liking.
Serve with suggested additions and toppings and enjoy!