Tom Kha Gai

Instructions

1. 1 Combine coconut milk and chicken stock in a saucepan over medium heat, then add galangal slices, lemongrass pieces, and torn kaffir lime leaves, bringing to a gentle simmer without boiling.
2. 2 Add the sliced chicken breast to the aromatic coconut broth and cook gently for eight minutes, keeping the liquid at a bare simmer so the chicken remains tender and does not toughen.
3. 3 Add the torn oyster mushrooms and crushed chilies to the pot, stirring gently, and simmer for another five minutes until the mushrooms are soft and have absorbed the coconut flavors.
4. 4 Remove the pot from the heat before adding lime juice and fish sauce, as adding acid to boiling coconut milk can cause it to separate, and stir gently to combine the seasonings throughout.
5. 5 Taste the soup and adjust the balance between sour lime, salty fish sauce, and creamy coconut until all three elements are present in equal measure with no single flavor dominating the others.
6. 6 Ladle into deep bowls, garnish with fresh cilantro leaves and a few drops of chili oil, then serve alongside steamed jasmine rice which diners can spoon into the soup as they eat.