Tom Kha Gai

Instructions

1. In a large saucepan, combine the coconut milk and chicken broth over medium heat and bring to a gentle simmer.
2. Add the lemongrass, galangal slices, and kaffir lime leaves to the saucepan. Simmer for 5 minutes to infuse the flavors.
3. Add the sliced chicken to the saucepan and cook for about 5-7 minutes until the chicken is cooked through.
4. Stir in the mushrooms and continue to simmer for another 5 minutes until the mushrooms are tender.
5. Add the fish sauce, lime juice, sugar, and chilies. Stir well to combine the flavors.
6. Taste the soup and adjust the seasoning by adding more fish sauce for saltiness or lime juice for acidity, if needed.
7. Once everything is well combined and heated through, remove the saucepan from heat.
8. Ladle the soup into bowls, ensuring each serving has a good mix of chicken, mushrooms, and broth.
9. Garnish with fresh cilantro leaves and serve with lime wedges on the side.