1. Prepare Ingredients:

   • Slice the chicken into thin pieces.
   • Smash the lemongrass stalks and galangal with the back of a knife to release their fragrance.
   • Tear the kaffir lime leaves into large pieces to release the oils.
   • Slice the mushrooms and onion thinly.

2. Cook the Soup Base:

   • In a large pot, add the chicken broth and bring it to a simmer over medium heat.
   • Once simmering, add the lemongrass, galangal (or ginger), lime leaves, and bird’s eye chilies. Allow the soup to simmer for 10-15 minutes to infuse the flavors.

3. Add Coconut Milk:

   • After the flavors have developed, stir in the coconut milk. Let the soup return to a gentle simmer for another 5 minutes.

4. Cook the Chicken:

   • Add the sliced chicken breast or thighs to the pot. Simmer for 5-7 minutes, or until the chicken is fully cooked and tender.

5. Add Vegetables and Season:

   • Stir in the mushrooms and onion, cooking them for about 3 minutes until tender.
   • Season the soup with fish sauce, palm sugar, and fresh lime juice. Taste and adjust seasoning as needed, balancing saltiness, sweetness, and acidity to your liking.

6. Finish and Serve:

   • Remove the soup from heat and discard the lemongrass stalks, galangal slices, and kaffir lime leaves.
   • Ladle the soup into bowls and garnish with fresh cilantro leaves. Optionally, drizzle a little chili paste for an added burst of flavor or garnish with fresh red chili slices for more heat.

Tips for Perfect Tom Kha Gai:

• Adjust the amount of fish sauce, lime juice, and sugar to suit your taste. The key is balancing salty, sour, and sweet flavors.
• If galangal is hard to find, ginger is a good substitute but won’t have the same distinct flavor.
• For more depth, you can add a tablespoon of Thai chili paste (nam prik pao) for extra flavor.

Serving Suggestions:

• Serve the Tom Kha Gai hot with steamed jasmine rice or as a standalone dish.
• It pairs well with other Thai dishes such as Pad Thai, Thai green curry, or Thai fried spring rolls.