Tom Kha Gai (Thai Coconut Chicken Soup)

Method

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1. 1Warm the stock and coconut milk in a pot over medium heat. Add the galangal, lemongrass and lime leaves and keep at a gentle simmer for 5 minutes to infuse.
2. 2Add the chicken and cook at a gentle simmer, without boiling hard, for 6-8 minutes. It is done when it is white throughout with no pink inside.
3. 3Add the mushrooms and chilies and cook for 3-4 minutes until the mushrooms are soft.
4. 4Turn off the heat. Stir in the fish sauce, lime juice and sugar.
5. 5Taste: the soup should hit sour first, then salty, then a little sweet. Add more lime juice or fish sauce if needed.
6. 6Ladle into bowls and top with cilantro. Serve with jasmine rice; the galangal, lemongrass and leaves are there for aroma and are not eaten.