Tom Kha Gai

Directions for: Tom Kha Gai

Ingredients

4 cups (1 L) chicken stock

1 stalk lemongrass

4 kaffir lime leaves, fresh or dried (see note)

1 - 2 red chilies, cut into chunks

2 cloves garlic, crushed

1 3-inch (8 cm) piece ginger, cut into 4 pieces

1 lb(s) (500 g) boneless, skinless chicken breast, sliced 1/4-inch (6 mm) thick

1 14-oz (398 mL) can coconut milk

1 cup (250 mL) oyster mushrooms, torn (see note)

cup (60 mL) lime juice

2 Tbsp (30 mL) fish sauce

1 tsp (7.5 mL) brown sugar

cilantro

chili oil

lime wedges

Directions

1. In a saucepan set over high heat, bring the stock to a boil. Cut off the tough end of the lemongrass stalk, then, using the back of a knife, bruise the lemongrass. Cut into pieces a few inches long. Add the lemongrass, lime leaves, chilies, garlic and ginger to the stock and reduce the heat. Cover with a lid and let simmer for about 10 minutes to let all the flavours infuse the stock.

2. Remove the aromatics. Add the chicken and continue to simmer until its cooked, about 5 minutes. Add the coconut milk, oyster mushrooms, lime juice, fish sauce and brown sugar. Bring back to a simmer until everything is hot and the mushrooms are slightly softened.

3. Serve with cilantro (either coarsely chopped or left whole), chili oil and lime wedges.

4. Note: Kaffir lime leaves are fragrant leaves that impart a lime flavour to the soup. They can typically be found at Asian markets. The peel from half a lime can be used instead.

5. Note: Regular button mushrooms can be substituted for oyster mushrooms, but need a bit more time to cook. Add them at the same time as the chicken.

See more: Chicken, Main, Mushrooms, Side, Soup, Thai