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!