Tom kha gai

Method

1. 1 Slice the galangal thinly, crush the lemongrass and cut it into 4 cm pieces, and tear the kaffir lime leaves in half to release their essential oils.
2. 2 Simmer diluted coconut milk with galangal, lemongrass, and lime leaves over medium heat for 10 minutes to release the fragrant aroma of the broth.
3. 3 Add the thinly sliced chicken breast and cook for another 8 minutes until the chicken is just cooked through, then add the mushrooms and cook for 3 minutes.
4. 4 Pour in the thick coconut milk, reduce the heat to low and keep warm for 2 minutes, absolutely do not let it boil vigorously or the coconut milk will separate.
5. 5 Turn off the heat before adding fish sauce and lemon juice, then taste to ensure the rich, sour, and salty flavors are balanced.
6. 6 Scoop into a bowl, add crushed chili peppers and sprinkle with chopped herbs.

With an appliance

• Oven 42 min

  Replace step 2: simmer diluted coconut milk with galangal, lemongrass, and lime leaves in a covered pot at 150 degrees for 12 minutes; the time is similar, but the aroma is extracted evenly, the coconut milk doesn't boil vigorously, and you don't need to constantly monitor the stove. The chicken in step 3 is still cooked separately for 8 minutes.