Tom Kha Gai Noodle Soup

Ingredients

Chicken broth

4 cups

Lemongrass

2 stalks, smashed and cut into 2-inch pieces

Galangal

1-inch piece, sliced (or ginger if unavailable)

Kaffir lime leaves

4 leaves, torn

Chicken breast

1 pound, thinly sliced

Mushrooms

1 cup, sliced (shiitake or button mushrooms work well)

Coconut milk

1 can (13.5 oz)

Fish sauce

3 tablespoons

Lime juice

2 tablespoons

Sugar

1 teaspoon

Rice noodles

8 oz, cooked according to package instructions

Thai chili peppers

2, sliced (adjust based on spice preference)

Cilantro

1/4 cup, chopped for garnish

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the lemongrass, galangal, and kaffir lime leaves to the pot. Reduce the heat and let it simmer for 10 minutes to infuse the flavors.
3. Add the sliced chicken breast and mushrooms to the pot. Cook until the chicken is fully cooked through, about 5 minutes.
4. Stir in the coconut milk, fish sauce, lime juice, and sugar. Simmer for another 5 minutes, allowing the flavors to meld.
5. Divide the cooked rice noodles among serving bowls.
6. Ladle the hot soup over the noodles, ensuring each bowl has a good portion of chicken and mushrooms.
7. Garnish with chopped cilantro and sliced Thai chili peppers for an extra kick, if desired.
8. Serve hot and enjoy this delicious bowl of comfort!