Tom Kha Gai — Coconut Galangal Chicken Soup / ต้มข่าไก่

Ingredients

• 600 ml coconut milk, full-fat
• 400 ml chicken stock
• 300 g boneless chicken thighs, cut 2 cm cubes
• 3 tablespoons red curry paste, store-bought or house-made
• 3 stalks lemongrass, white part, bruised and cut 2 cm lengths
• 4 slices galangal, fresh, 3 mm thick
• 2 tablespoons fish sauce, nam pla
• 10 ml palm sugar
• 2 tablespoons fresh lime juice
• 100 g cherry tomatoes, halved
• 15 g Thai basil, whole leaves
• Cilantro, for garnish

Method

1. 1
   Heat wok over medium-high heat; add 100 ml coconut milk and red curry paste; stir and simmer 2 minutes until paste blooms and darkens slightly.
2. 2
   Add chicken; stir-fry 3 minutes until coated and beginning to firm.
3. 3
   Pour in remaining 500 ml coconut milk and chicken stock; add lemongrass and galangal; bring to gentle simmer.
4. 4
   Reduce heat to low; simmer uncovered 8 minutes until chicken is cooked through.
5. 5
   Stir in fish sauce, palm sugar, and lime juice; simmer 1 minute.
6. 6
   Add cherry tomatoes; simmer 2 minutes until warmed through.
7. 7
   Remove from heat; fold in Thai basil.
8. 8
   Ladle into bowls; garnish with cilantro; serve with steamed jasmine rice.