Ingredients:

• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 cup mushrooms, sliced
• 1 medium-sized onion, thinly sliced
• 2-3 cloves garlic, minced
• 1-2 red chilies, sliced (adjust to taste)
• 1 lemongrass stalk, bruised and chopped
• 3 kaffir lime leaves, torn
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon fresh galangal or ginger, thinly sliced
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro leaves for garnish

Instructions:

1. In a pot, combine chicken broth, coconut milk, lemongrass, kaffir lime leaves, and galangal. Bring to a gentle simmer over medium heat.
2. Add sliced chicken, mushrooms, onion, garlic, and red chilies to the pot. Cook until the chicken is cooked through.
3. Stir in fish sauce, soy sauce, lime juice, and sugar. Adjust seasoning to taste.
4. Simmer for an additional 5-7 minutes, allowing the flavors to meld.
5. Remove lemongrass stalk and kaffir lime leaves before serving.
   • Ladle the soup into bowls, garnish with fresh cilantro, and serve hot. Enjoy your homemade Tom Kha Gai!