Chicken and Galangal soup (Tom Kha Kai)

 This dish is one of my favorite Thai food, a coconut milk soup with slightly hot taste from galangal and chillies.

I really love the refreshing taste of this soup, the ingredients are close to the Tom Yam but it contains more galangal and it's not as hot as Tom Yam. But it's up to you, if you want to make it hotter add more chillies will do (well, I love mild taste so only 1 tsp of the chillies 😊 ) 
If you never made it before you may think that it's hard to make, but it's not. Beside from the easiness, it's so forgiving, just put all the ingredients into the casserole is all you have to do. 
When season the soup, taste it before adding more fish sauce as the different brand will give you different saltiness too. 

Chicken and Galangal soup (Tom Kha Kai)

500ml ............................... Chicken stock
500ml ............................... Coconut milk
1tsp ................................... Palm sugar (or Brown sugar)
........................................... Pinch of salt
40g .................................... Lemongrass, trimmed and bruised 
40g .................................... Galangal (Kha), thinly sliced 
4 ........................................ Kaffir lime leaves, torn into small pieces
1-2tsp ................................ Bird's eye chillies, chopped
3 ........................................ Red shallots, halved
150g .................................. Chicken thighs fillets, cut into pieces
150g .................................. Mushrooms, cut into pieces
2-3tbsp .............................. Fish sauce
1tsp .................................... Lime juice
............................................ Coriander leaves, chopped

 Put both of the chicken stock and coconut milk into a 18 cm casserole  (I use Le Creuset classic round french oven 18CM).

 Place over medium heat.
Add the palm sugar and a pinch of salt, cover and until boil.

 Put lemongrass, galangal, kaffir lime leaves, red shallots and chillies into the casserole, lower the heat and let it simmer for 2-5 minutes.

 Put the chicken and mushrooms into the casserole and boil until the chicken is cooked.

 Remove from the heat and place the coriander leaves on top before serving.
Serve hot and enjoy!

Chicken and Galangal soup (Tom Kha Kai)