Tom Kha Gai Recipe

Ingredients

• 3 cups coconut milk, divided
• 2 cups unsalted chicken stock, divided
• 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
• 1 piece fresh lemongrass (1-in.), thinly sliced
• 3 tablespoons coconut sugar
• 1/2 teaspoon salt
• 3 makrut leaves or kaffir lime leaves, torn
• 1 bunch fresh cilantro, stems and leaves separated, divided
• 2 dried Thai chiles, stemmed and quartered
• 1 medium onion, thinly sliced
• 1 medium sweet red pepper, seeded and thinly sliced
• 1 medium sweet orange pepper, seeded and thinly sliced
• 5 cherry tomatoes
• 1/4 pound fresh enoki or oyster mushrooms
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 cups cooked jasmine rice
• 2 medium limes, cut into wedges
• 1 tablespoon hot chili oil