Name: Thai Chicken Coconut Soup (Tom Kha Gai)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 2 cups chicken broth (preferably homemade or low sodium); 1 cup coconut milk (full fat for creaminess); 1 stalk lemongrass, trimmed and smashed; 3-4 slices galangal (or fresh ginger if unavailable); 3 kaffir lime leaves, torn into pieces; 200 grams (7 oz) boneless chicken breast, thinly sliced; ½ cup cooked chickpeas, rinsed and drained; 3-4 Thai bird’s eye chilies, smashed (adjust to taste); 200 grams (7 oz) mushrooms, sliced (straw mushrooms or button mushrooms); 2 tablespoons fish sauce; 1 tablespoon lime juice (freshly squeezed); 1 teaspoon palm sugar or brown sugar; 1 small shallot, thinly sliced; Fresh cilantro leaves, for garnish; Salt, to taste; Freshly ground black pepper, to taste; Water, as needed

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