Tom Kha Gai Soup

Ingredients

• •1 pound Chicken breast (boneless, skinless, sliced)
• •2 cans (13.5 oz each) Coconut milk
• •2 cups Chicken broth
• •2 stalks Lemongrass (bruised and cut into 2-inch pieces)
• •2-inch piece Galangal or ginger (sliced)
• •4 Kaffir lime leaves (torn)
• •8 oz Mushrooms (sliced)
• •1 cup Cherry tomatoes (halved)
• •3 tablespoons Fish sauce
• •1/4 cup Lime juice
• •2-3 Thai chili peppers (sliced (optional))
• •1/4 cup Cilantro (chopped)
• •2 Green onions (sliced)

Instructions

1. In a large pot, combine coconut milk and chicken broth. Bring to a simmer over medium heat.
2. Add lemongrass, galangal (or ginger), and kaffir lime leaves. Simmer for 5 minutes to infuse flavors.
3. Add sliced chicken and mushrooms. Cook for 5-7 minutes until chicken is cooked through.
4. Stir in cherry tomatoes and cook for 2 minutes.
5. Remove from heat and add fish sauce and lime juice. Taste and adjust seasoning if needed.
6. Serve hot, garnished with Thai chili peppers (if using), cilantro, and green onions.
7. Remove lemongrass, galangal, and lime leaves before eating.

Notes

• •For a vegetarian version, replace chicken with tofu and use vegetable broth.
• •If you can't find galangal, ginger makes a good substitute.
• •Adjust the amount of chili peppers to your preferred level of spiciness.