Tom Kha Gai (In 30 Minutes!)

Ingredients

• 12 ounces boneless skinless chicken thighs (or boneless skinless chicken breast, cut into thin strips)
• 2 teaspoons cornstarch
• 2 teaspoons neutral oil (plus 1 tablespoon)
• 2 teaspoons fish sauce (plus 2 tablespoons)
• 8 ounces mushrooms (such as oyster, shiitake, cremini or button mushrooms, torn into pieces or thinly sliced)
• 3 cups chicken stock
• 1 stalk lemongrass (bottom half only, tough outer layers removed and scored in half lengthwise—keep it in one piece)
• 8 slices galangal
• 3 fresh or dried makrut lime leaves (or zest of 1 lime)
• 1-2 Thai chilies (cut in half; optional—omit for a milder soup)
• 1 tablespoon Thai red curry paste (optional)
• 1 tablespoon palm sugar (or light brown sugar)
• 14 ounces coconut milk (14 ounces/400g = 1 can)
• 3 tablespoons lime juice
• 1/4 cup cilantro (or scallions, roughly chopped)

Instructions

1. Combine the sliced chicken with the cornstarch, and 2 teaspoons each of neutral oil and fish sauce. Set aside.
2. To a medium soup pot over medium-high heat, add the remaining 1 tablespoon of oil and the mushrooms. Fry the mushrooms for about 5 minutes, or until tender. Add the chicken stock, lemongrass, galangal, lime leaves or zest, chilies and red curry paste (if using), and sugar. Bring to a boil over medium-high heat. Cover, lower the heat, and simmer for 6 minutes.
3. Stir in the coconut milk, and bring back up to a simmer over medium-high heat—watch the pot and don’t let it come up to a rolling boil, or the coconut milk could split. Add the chicken. Bring back up to a simmer, lower the heat to medium-low, cover, and cook for 8 minutes, until the chicken is cooked through.
4. Turn off the heat, and stir in the remaining fish sauce, lime juice, and fresh cilantro (or scallions/green onions, if you're not a cilantro fan). Season with salt to taste if needed. Ladle into bowls, and serve on its own or with some steamed jasmine rice!