Chef Nuit Regular's Tom Kha Gai | TasteToronto

Ingredients

• 1 cup chicken broth or water
• ½ tsp sea salt
• 1-inch-long fresh galangal, thinly sliced (can use frozen or pickled galangal for substitute)
• 1 stalk lemongrass, cut and discard leaves, and trim the hard core at the bottom and discard, cut the rest of the lemongrass into 2 inches pieces
• 1 medium shallot, peeled, cut in half lengthwise and lightly bruised
• 1 garlic clove, peeled, lightly bruised
• 1-3 fresh red bird eyes chilies, cut in half lengthwise (1 chilli for mild, 2 chilies for medium , 3 chilies for spicy)
• 7 button mushrooms, cut in half
• 2 cups coconut milk (shake well)
• 3 tbs fish sauce
• 10 oz chicken thighs, boneless, skin removed, cut into 1 ½ inch cubes
• 1 medium beefsteak tomato, cut into 1 inch cubes
• 3 tbs lime juice
• 1 tbs cane sugar
• 1 green onion, trim off roots, cut into 1 inch segments lengthwise
• 1 bunch of culantro (sawtooth coriander), trim off roots, cut into 1 inch segments lengthwise
• 1 bunch of cilantro, trim off roots, cut into 2 inch segments lengthwise
• 5 Makrut lime leaves