Tom Kha Kai

Tom Kha Kai is probably my favorite soup of all time. A few years ago a close friend's boyfriend and fellow culinary enthusiast 'El Capitan' showed me his way of preparing it. Since I always get a hot pot of this whenever I go out for Thai food, I was extremely stoked to learn how to make it at home. Although the ingredients were much more exotic than what I was accustomed to, it's a fairly simple soup to make. It takes some time, and a lot of tasting to get the perfect balance of flavors that suit one's own tastes. And it is very, very worth it. 

Tom Kha Kai

INGREDIENTS
  1. 2 quarts low sodium chicken broth, or homemade
  2. 5 14 ounce cans of your favorite full fat coconut milk
  3. 2 stalks lemongrass, pounded fiercely with the back of a knife & cut into thirds
  4. 8 - 12 kaffir lime leaves, depending on size
  5. 3 - 4 inch piece galangal, sliced
  6. ~3 palm sugar discs, crushed (this is where your tastes come into play - you may like this soup a tad sweeter than myself)
  7. 2 cups snow peas, halved
  8. 3 cups broccoli florets
  9. 12 - 16 ounces oyster mushrooms, stems removed and torn into bite sized pieces
  10. 2 - 3 boneless skinless chicken breasts
  11. 1/2 - 3/4 cup fish sauce (again, you may want more or less of this, so start small)
  12. juice of 6 - 8 limes
  13. 1 bunch cilantro, leaves removed and set aside
  14. lots of sambal, sriracha and chili oil to taste
  15. cooked jasmine rice (optional)