Name: Tom Kha Gai Thai Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Kaffir lime leaves - 10; Chicken broth, or more to taste - 4 cups; Coconut milk - 2 (14 ounce) cans; Thai chiles, chopped - 3; Galangal, thinly sliced - 1 (1 inch) piece; Fresh ginger, sliced - 1 (1 inch) piece; Skinless, boneless chicken breasts, thinly sliced - 3 (5 ounce); Lemon grass, chopped - 1 stalk; Whole straw mushrooms, drained - 2 (6 ounce) cans; Fish sauce - 2 tablespoons; White sugar - 2 tablespoons; Key lime juice - 3 tablespoons; Fresh cilantro, chopped - 1 bunch

Ingredients for - Tom Kha Gai Thai Soup

1. Kaffir lime leaves 10

2. Chicken broth, or more to taste 4 cups

3. Coconut milk 2 (14 ounce) cans

4. Thai chiles, chopped 3

5. Galangal, thinly sliced 1 (1 inch) piece

6. Fresh ginger, sliced 1 (1 inch) piece

7. Skinless, boneless chicken breasts, thinly sliced 3 (5 ounce)

8. Lemon grass, chopped 1 stalk

9. Whole straw mushrooms, drained 2 (6 ounce) cans

10. Fish sauce 2 tablespoons

11. White sugar 2 tablespoons

12. Key lime juice 3 tablespoons

13. Fresh cilantro, chopped 1 bunch

How to cook deliciously - Tom Kha Gai Thai Soup

1 . Stage

Devein lime leaves and cut into very thin slices; set aside.

2 . Stage

Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.

3 . Stage

Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.