Tom Kha Gai

Build the Aromatics Base

Heat the coconut oil in a large pot over medium heat.

Add the bruised lemongrass pieces to the pot.

Add the sliced galangal to the pot.

Add the torn kaffir lime leaves and bruised chilies.

Stir and cook the aromatics for 2 minutes until very fragrant.

Add the Liquids

Pour in the chicken broth and bring to a gentle simmer over medium-high heat.

Reduce heat to medium-low and pour in both cans of coconut milk.

Stir gently to combine the coconut milk with the broth.

Simmer the Broth

Simmer the broth over medium-low heat for 10 minutes to infuse the aromatics.

Cook the Chicken and Mushrooms

Add the sliced chicken to the simmering broth.

Add the torn oyster mushrooms to the pot.

Stir gently and cook for 8 to 10 minutes until the chicken is cooked through with no pink remaining.

Season the Soup

Add the fish sauce, lime juice, and coconut sugar to the pot.

Stir well and taste the broth.

Adjust seasoning by adding more fish sauce for saltiness, lime juice for sourness, or coconut sugar for sweetness.

Remove Aromatics

Use tongs or a slotted spoon to fish out and discard the lemongrass, galangal slices, kaffir lime leaves, and chilies.

Serve

Ladle the soup into four bowls.

Top each bowl with sliced green onions and fresh cilantro leaves.

Serve immediately with lime wedges on the side.