25-Minute Tom Kha Gai

By Sprig Originals ✓ · cooked up in Sprig

A one-pot Thai coconut chicken soup that comes together in under half an hour. The trick is heat control: keep the pot at a lazy, barely-bubbling simmer so the coconut milk stays silky instead of splitting into oil. Dried galangal slices work beautifully if you can't find fresh, and a squeeze of lime plus a splash of fish sauce off the heat keeps everything bright and sharp.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch lengths
• 8 slices fresh galangal (or 6 dried galangal slices, soaked 10 minutes in warm water)
• 6 makrut lime leaves, torn in half (or 2 wide strips lime zest)
• 3 Thai chiles, lightly smashed (or 1 serrano)
• 2 cloves garlic, smashed
• 2 cilantro stems, whole

• 3 cups low-sodium chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 lb boneless skinless chicken thighs, sliced 1/4 inch thick
• 8 oz cremini or button mushrooms, quartered
• 1 tsp palm sugar or light brown sugar
• 1 tsp Thai roasted chili paste (nam prik pao), optional

• 3 tbsp fish sauce, plus more to taste
• 3 tbsp fresh lime juice, plus more to taste
• 1/3 cup cilantro leaves, roughly torn
• 2 scallions, thinly sliced
• Steamed jasmine rice, for serving (optional)

Instructions

1. Prep the aromatics first so the soup can move fast. Whack the lemongrass stalks with the back of a knife or a rolling pin until they crack and smell fragrant, then cut into 2-inch pieces. Slice fresh galangal into thin coins; if using dried, cover with warm water for 10 minutes and drain. Tear the lime leaves in half along the spine to release their oils.
2. Pour the chicken broth into a large saucepan or Dutch oven and add the lemongrass, galangal, lime leaves, chiles, garlic and cilantro stems. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook 8 minutes, uncovered, to build the aromatic base. It should smell citrusy and pine-like.
3. Shake the coconut milk can well, then pour it in along with the palm sugar and chili paste if using. Adjust the heat so the surface barely trembles with the occasional bubble — around 180-190°F. Do not let it boil hard from here on, or the coconut fat will separate and look greasy.
4. Slide in the sliced chicken thighs and the mushrooms. Simmer gently, stirring once or twice, for 4 to 6 minutes, until the chicken is opaque and cooked through and the mushrooms have softened. Thin slices cook fast; check the thickest piece.
5. Pull the pot off the heat completely. Stir in the fish sauce and lime juice now — adding lime off the heat keeps it bright rather than bitter or dull. Taste: it should hit salty, sour, a little sweet and hot, in that order. Add fish sauce for salt, lime for sharpness, a pinch of sugar to round it out.
6. Fish out the lemongrass, galangal, lime leaves and cilantro stems if you like (they're aromatics, not meant to be eaten), or leave them in for looks and warn your guests. Ladle into bowls, shower with cilantro and scallions, and serve with jasmine rice alongside.

Chef's tips

Nutrition (per serving, estimated)

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