Ingredients
4 Cups Water or use chicken broth for more flavor, but add less fish sauce.
1 Stalk Lemongrass Cut into 2 inch pieces and pounded with back of knife to release aroma.
6 Makrut Lime Leaves Rolled together and pounded with back of knife to release aroma.
1 Galangal Root sliced into disc
Thai birds eye chili's I just added one here for the soup stock, but added chili oil to my individual serving.
1 pound Chicken Breast or Thighs Thinly sliced
3.5 ounce Beech mushrooms Or use sliced Monterey or baby bella mushrooms.
1 tablespoon Fish Sauce Have more on hand, taste soup after and add more if needed.
13.5 ounce Coconut Milk Full Fat
2 Limes I prefer to squeeze half a lime into each individual bowl before serving.
Chopped Cilantro and Sliced Green Onions For Garnish
Chili Oil For spice and color. Can be added to each individual bowl before serving.
Instructions
Add water (or broth), lemongrass, lime leaves, galangal, and Thai pepper(if using) to a large soup pot. Bring to boil then simmer for 10 minutes to allow aromatics to season the water.
With the water still simmering add chicken and allow to cook for 5 minutes.
Once chicken is cooked, lower heat and add mushrooms, fish sauce, and coconut milk. Stir slowly, taste and see if additional fish sauce is needed. Keep in mind you won't have the sour component yet.
When serving, squeeze half a lime into each bowl. Add chili oil if desired and ladle Tom Kha into each bowl. Garnish with chopped cilantro and green onions. Serve as is or with a side of Jasmine Rice.