Tom kha gai

Begin by pouring the chicken stock and creamy coconut milk into a large saucepan over medium heat. Add the fragrant galangal paste, bruised lemongrass stalks, and aromatic lime leaves to the pot. Gently bring the mixture to a simmer, allowing these flavorful ingredients to infuse the broth for about 6 to 8 minutes. Maintaining a gentle simmer helps preserve the delicate aromas and prevents the coconut milk from curdling. Next, add the tender chicken thighs to the simmering broth. Let them cook for 8 to 10 minutes until beautifully tender and thoroughly cooked. Be careful not to overcook to keep the chicken juicy and soft. Now stir in the oyster mushrooms and the vibrant bird's eye chillies. Allow the soup to simmer for an additional 3 to 5 minutes, letting the mushrooms soften and the chillies release a gentle heat into the broth. Sprinkle in the caster sugar along with 3 tablespoons each of the fish sauce and lime juice. These ingredients create a perfect balance of sweetness, saltiness, and tanginess. Taste the soup and adjust by adding the remaining fish sauce and lime juice, if needed, until it suits your palate. Before serving, use a slotted spoon to carefully remove the galangal, lemongrass, and lime leaves—these impart flavor but are not pleasant to bite into. Ladle the steaming soup into bowls and garnish generously with fresh coriander leaves for a burst of color and herbal freshness. Serve alongside fluffy steamed rice to soak up every last drop of this luscious soup. For best results, enjoy the soup hot. If you have leftovers, allow them to cool completely before refrigerating; the soup will keep well chilled for up to three days. Reheat gently to avoid breaking the coconut milk’s smooth texture.