Tom Kha Gai (Thai Coconut Chicken Soup)

• 2 cups unsalted chicken stock (preferably homemade)
• 1 tsp kosher salt (1/2 tsp table salt)
• 1 lb (450 g) chicken thighs (boneless, skinless), cut into 2–3 cm pieces
• 1 1/2 cups coconut milk
• 1 stalk lemongrass, bottom half, smashed and cut into chunks (for flavour, not eaten)
• 12 thin slices galangal (for flavour, not eaten)
• 5 makrut lime leaves, torn, stems removed (for flavour, not eaten)
• 3–4 Thai chillies, bruised (1 for a mild soup)
• 2 tbsp fish sauce, divided
• 1 tsp finely chopped palm sugar (or white sugar)
• 5.5 oz (155 g) fresh mushrooms, torn into pieces
• 2 1/2 tbsp lime juice, divided
• chopped coriander (or spring onion), to garnish

Method

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1. Bring the stock and salt to a boil, add the chicken and simmer gently for about 15 minutes, until fork-tender. 1:20
2. Meanwhile slice the galangal into thin rounds, smash the lemongrass and cut it into chunks, tear the lime leaves and bruise the chillies. 3:05
3. Add the coconut milk, all the aromatics, half the fish sauce and the palm sugar, then the mushrooms. Simmer 4–5 minutes to infuse. 4:52
4. Turn off the heat and stir in the lime juice. Taste, then add the rest of the fish sauce and a little more lime if needed. 8:49
5. Garnish with coriander. Remove some of the galangal, lemongrass and lime leaves, and let diners know the rest are for flavour only. 9:37

Tip. Serves about 4 (our estimate). Pailin uses oyster mushrooms (straw mushrooms are traditional) and often adds jasmine rice to her bowl; leave the rice out to keep it keto. Galangal is essential; ginger tastes different.

The method is a summary in our words — the video shows every step.