Thai Chicken Galangal Soup-Tom Kha Gai (ต้มข่าไก่)

Baby, it is cold outside. This creamy chicken soup with coconut, which filled with fresh herbs like galangal(kha), lemongrass(ta kai), and kaffir lime leave(bai makrut) flavors will make you warm and create fragrant smell before you even take the first spoonful. However, there are several main ingredients such as galangal, lemongrass, and kaffir lime leaves that require you to shop in Asian Supermarkets near by your home. I promise, it will be well worth delightful homemade soup for you and your family. Let's get cooking ka.

Ingredients: Makes 4 Servings 

1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces, I prefer chicken thighs to prevent overcooked during the poaching process. They will create extra flavor and make it more richer and creamier. 
6-7 sliced fresh or frozen galangal 
1 can(13.5fl.oz) full-fat unsweetend coconut milk
2 stalks lemongrass, cut crosswise into 1-inch pieces 
3 cups sliced fresh oyster mushrooms or 8 ounces canned straw mushrooms, drained 
5 kaffir lime leaves, hand torn  
1 shallot, sliced 
1 teaspoon Kosher salt 
3 tablespoons Thai fish sauce(nam pla) 
4-5 tablespoons freshly squeezed lime juice
5 cups water 
3 fresh Thai chilies, whole or halved lengthwise 
chopped fresh cilantro leaves for garnish
lime wedges for serving (optional) 

Instructions: 

To make the chicken stock, pour in cold water into a stockpot and bring to a boil over medium-high heat. Add sliced galangal, lemongrass, kaffir lime leaves, salt and chicken. Lower the heat to medium-low and gently simmer about 10-15 minutes or until the chicken is done. As it cooks, skim any impurities that rise to the surface. Turn off the heat.

In another soup pot, stir in coconut milk and pour in 3 cups chicken stock. Bring to a boil over medium-high heat. Add mushrooms and cook for several minutes. Then add cooked chicken including some sliced galangal, lemongrass, shallot, and kaffir lime leaves and until cooked through. Add fish sauce, chilies, and stir well. Remove from the heat. Add lime juice and check the seasoning. Stir in chopped cilantro leaves. Serve hot with jasmine rice. Enjoy ka! 

Yum!!!