Hot And Sour Coconut Chicken Soup (Tom Kha Kai)

1. 1

   Give the lemongrass, galangal, garlic a smash with the back side of a knife or in a mortar.

2. 2

   Dice the shallot, thinly slice the kaffir lime leaves. Toast the ingredients to release the aroma.

3. 3

   Add water and bring to a simmer for 30 minutes and allow the ingredients to steep for another 10-15 minutes.

4. 4

   Add the sliced chicken and allow to cook in the soup until the chicken is cooked; about 10 minutes.

5. 5

   Add the coconut milk and allow to boil. Lower the heat and scoop out the lemongrass, galangal, kaffir leaves.

6. 6

   Squeeze in the lime juice to taste; add fish sauce and serrano pepper.

7. 7

   Add mushrooms (optional) and allow to simmer for about a minute.

8. 8

   Garnish with chopped green onion and cilantro.

No additional tips available.