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CHICKEN COCONUT SOUP (THAI)
(DTOM KAH GKAI)
4 cups unsalted chicken broth or water
2-3 inch section fresh galangal, thinly sliced, or 6 to 8 dried pieces
2 stalks lemongrass, trimmed, cut into 1-inch lengths and crushed
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
4 small, whole shallots, peeled and crushed
10 to 15 Thai chiles, stemmed and crushed
6 fresh kaffir lime leaves, torn to small pieces
1/2 pound fresh oyster mushrooms (cut in half if large)
2 cups (or 1 can) unsweetened coconut milk
4 to 6 tablespoons fish sauce, to taste (very salty)
1/8 teaspoon freshly ground white pepper
Juice of 2 or more limes
1 to 2 tablespoons palm sugar (to taste)
Cilantro leaves or short sprigs, for garnish
Bring broth to a boil in a medium-size pot, add galangal and lemongrass, return to a boil, then reduce heat, cover and simmer for 20 minutes.
Bring broth back to a rolling boil, stir in chicken and shallots, return to a boil and simmer until chicken has lost its raw pink color. Add chiles and lime leaves, cook 2 minutes, then stir in mushrooms. Increase heat to high, add the coconut milk, stirring until it becomes well blended with broth and is warmed through (curdles easily so go slowly).
Reduce heat to a gentle simmer and season to taste with fish sauce, add white pepper and lime juice. Taste and adjust tang of lime juice with enough palm sugar so the coconut milk comes through. Ladle into bowls and top with cilantro. Serves 8 to 10 with other dishes and rice in a shared family-style meal
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