Tom Kha Gai (In 30 Minutes!)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

12 ounces boneless skinless chicken thighs (or boneless skinless chicken breast, cut into thin strips)

2 teaspoons cornstarch

2 teaspoons neutral oil (plus 1 tablespoon)

2 teaspoons fish sauce (plus 2 tablespoons)

8 ounces mushrooms (such as oyster, shiitake, cremini or button mushrooms, torn into pieces or thinly sliced)

3 cups chicken stock

1 stalk lemongrass (bottom half only, tough outer layers removed and scored in half lengthwise—keep it in one piece)

8 slices galangal

3 fresh or dried makrut lime leaves (or zest of 1 lime)

1-2 Thai chilies (cut in half; optional—omit for a milder soup)

1 tablespoon Thai red curry paste (optional)

1 tablespoon palm sugar (or light brown sugar)

14 ounces coconut milk (14 ounces/400g = 1 can)

3 tablespoons lime juice

1/4 cup cilantro (or scallions, roughly chopped)

Directions

Combine the sliced chicken with the cornstarch, and 2 teaspoons each of neutral oil and fish sauce. Set aside.

To a medium soup pot over medium-high heat, add the remaining 1 tablespoon of oil and the mushrooms. Fry the mushrooms for about 5 minutes, or until tender. Add the chicken stock, lemongrass, galangal, lime leaves or zest, chilies and red curry paste (if using), and sugar. Bring to a boil over medium-high heat. Cover, lower the heat, and simmer for 6 minutes.

Stir in the coconut milk, and bring back up to a simmer over medium-high heat—watch the pot and don’t let it come up to a rolling boil, or the coconut milk could split. Add the chicken. Bring back up to a simmer, lower the heat to medium-low, cover, and cook for 8 minutes, until the chicken is cooked through.

Turn off the heat, and stir in the remaining fish sauce, lime juice, and fresh cilantro (or scallions/green onions, if you're not a cilantro fan). Season with salt to taste if needed. Ladle into bowls, and serve on its own or with some steamed jasmine rice!

Nutrition

• Calories: 387 kcal
• Total Fat: 28 g
• Saturated Fat: 20 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.02 g
• Cholesterol: 81 mg
• Sodium: 388 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 24 g