Tom Kha Gai - Thai Chef School

Ingredients

• 100 Grams Chicken, sliced
• 1 Cup Chicken stock
• 1 1/2 Cups Coconut milk
• 10 Slices Galanga, cut into thin slices
• 5 Leaves Kaffir lime, center vein removed
• 1 Stalk Lemongrass, smashed and cut
• 1 Stalk Coriander, cut
• 1 Coriander root, smashed
• 1/2 Cup Mushrooms
• 1 Shallot, smashed and cut in half
• 1-2 Bird’s eye chilis, sliced
• 1 Lime juice (to taste)
• 1 tsp Salt (or 1 tbsp fish sauce)
• 1 tbsp Palm sugar