Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• 2 stalks lemongrass (tough outer layers removed, smashed and cut into 2" pieces)
• 1 1/2 inch piece galangal root (peeled and coarsely chopped)
• 1 inch piece ginger root (peeled and coarsely chopped)
• 2 shallots (peeled and quartered)
• 1 jalepeno (seeded and coarsely chopped)
• 2 limes (juice and zest or 10-12 kaffir lime leaves)
• 2 teaspoons golden brown sugar (or palm sugar)
• 4 cups chicken broth
• 2 carrots (thinly sliced into rounds)
• 1/2 pound broccoli (coarsely chopped, or Chinese broccoli also called gai-lan or kai lan)
• 1/2 pound Savoy cabbage (coarsely chopped)
• 1/2 pound oyster mushrooms (coarsely chopped)
• 1 boneless skinless chicken breast half (thinly sliced (you could also use thighs))
• 1 can full fat coconut milk
• 1 tablespoon Sambal Oelek (or more)
• salt (to taste)
• fresh cilantro leaves (for garnish)

Instructions

1. 1

   Combine first 7 ingredients (lemongrass through chicken broth) in a soup pot. Bring to boil. Reduce heat and simmer 8 minutes.

2. 2

   Strain and discard solids and return broth to pot. Bring to boil and add next 4 ingredients (carrots through mushrooms). Stir then layer sliced raw over vegetables and cover. Steam 5 minutes, until vegetables are tender and chicken is cooked through. Stir chicken into soup, separating any pieces that have stuck together.

3. 3

   Stir in coconut milk and bring to simmer. Add Sambal Oelek and salt to taste. Serve garnished with fresh cilantro leaves.