Thai Chicken Coconut Soup (Tom Kha Gai)

1.In a medium pot, combine chicken broth, lemongrass, galangal slices, and torn kaffir lime leaves. Bring to a gentle boil over medium heat, then reduce to a simmer. Let it simmer for 10 minutes to infuse the flavors.

2.Add the thinly sliced chicken breast to the simmering broth. Cook for about 5 minutes or until the chicken is just cooked through and tender.

3.Stir in the coconut milk and bring the soup back to a gentle simmer. Avoid boiling vigorously to prevent coconut milk from curdling.

4.Add the cooked chickpeas, sliced mushrooms, bird’s eye chilies, and shallots to the pot. Simmer for another 5 minutes until mushrooms are tender.

5.Season the soup with fish sauce, lime juice, and palm sugar. Stir well and taste. Adjust seasoning by adding salt, pepper, or more lime juice if desired.

6.Remove the pot from heat. Discard the lemongrass stalk, galangal slices, and kaffir lime leaves before serving.

7.Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot with steamed jasmine rice or enjoy as a comforting soup on its own.