Tom Kha Gai

Directions

1. Cut off stems from galangal and cut root into thin slices.
2. Prepare lemongrass by slicing off stalk bottoms, removing outer layer, and slicing diagonally into 1-inch strips.
3. Pour 3 cups of coconut milk, galangal, and lemongrass into a medium saucepan and place over medium heat.
4. As coconut milk begins to heat, slice chicken into medium-sized chunks.
5. Just before coconut milk comes to a boil, add chicken followed by remaining 3 cups of coconut milk.
6. Before coconut milk boils, reduce heat to medium-low to avoid scalding coconut milk.
7. Peel stems of Thai chilis and slice diagonally. Add to soup.
8. Stir soup, then add oyster mushrooms.
9. Reduce heat to low. When stirring, move the spoon in one direction only to avoid curdling.
10. Peel and slice onions into thick wedges and add to soup.
11. Cut tomatoes into thick wedges and add to soup.
12. Break kaffir lime leaves into pieces in your hand, then add to soup. Add about ½ teaspoon of salt, or more to taste.
13. Stir soup slowly and gently for 5–10 minutes, making sure it doesn’t come to a full boil. If the soup does boil, reduce the heat.
14. Turn off heat but do not remove soup from stove.
15. Chop cilantro and add to soup.
16. Add lime juice and stir gently.
17. Serve immediately.