Tom Kha Gai with Oyster Mushrooms

Name: Tom Kha Gai with Oyster Mushrooms
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 2 pieces boneless, skinless chicken thighs (cut as desired); 3.5 oz oyster mushrooms (about 100 grams), torn into pieces; 3.5 oz young galangal (about 100 grams), sliced; 1/2 teaspoon ground black pepper; 5 small garlic cloves; 3 cups coconut milk (about 710 ml); 1/2 teaspoon chicken bouillon powder; 3 small dried red chilies, lightly crushed; 3 culantro leaves (cut into pieces) or substitute with cilantro leaves; 3 tablespoons lime juice; 2 1/2 tablespoons fish sauce; 4 Thai bird’s eye chilies, thinly sliced

Pakpraew @Pakpraew

Tom Kha Gai with Oyster Mushrooms

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Ingredients

30 minutes

Serves 2 servings

2 piecesboneless, skinless chicken thighs (cut as desired)
3.5 ozoyster mushrooms (about 100 grams), torn into pieces
3.5 ozyoung galangal (about 100 grams), sliced
1/2 teaspoonground black pepper
5small garlic cloves
3 cupscoconut milk (about 710 ml)
1/2 teaspoonchicken bouillon powder
3small dried red chilies, lightly crushed
3culantro leaves (cut into pieces) or substitute with cilantro leaves
3 tablespoonslime juice
2 1/2 tablespoonsfish sauce
4Thai bird’s eye chilies, thinly sliced

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Steps

30 minutes

1

Pound the galangal, garlic, and black pepper together until finely crushed.
2

In a pot, add the coconut milk and the pounded galangal, garlic, and black pepper mixture. Bring to a boil.
3

Add the chicken and season with chicken bouillon powder. Bring to a boil again.
4

Add the oyster mushrooms, culantro (or cilantro), and dried red chilies. Bring to a boil, then turn off the heat.
5

Ladle into bowls and season with lime juice, fish sauce, and sliced Thai chilies to taste. Serve immediately.