Thai Tom Kha Gai with Rice

Ingredients

• 8 ounces boneless skinless chicken thighs, thinly sliced
• 1 stalk lemongrass, bruised
• 4 slices galangal or ginger
• 3 kaffir lime leaves or lime zest strips
• 1 cup mushrooms, sliced
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 2 cups cooked jasmine rice
• cilantro, to finish

Steps

1. Combine coconut milk, stock, lemongrass, galangal, and lime leaves in a saucepan. Bring to a gentle simmer for 5 minutes.
2. Add mushrooms and simmer for 3 minutes.
3. Add chicken and poach gently for 5 to 6 minutes until it reaches 165°F.
4. Stir in fish sauce, lime juice, and sugar. Remove lemongrass and lime leaves before serving.
5. Ladle into bowls, top with cilantro, and serve rice alongside.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.